Auntie Ann's Italian Cookies

I've talked often about our family gatherings and all of the great food I remember from growing up. It seems like I have a much clearer memory of the desserts more than anything else.  I remember a larger, puffy cookie that was almost crumbly in texture, shaped like crosses or Easter eggs, covered with a glaze and sprinkles.
This post is sponsored in conjunction with SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the SpringSweetsWeek recipes. All opinions are mine alone.

For many years I've been trying to get the recipe for these cookies, and was given the run around, or pointed towards recipes on the web that were nothing like what I remembered. I was flipping through my mom's recipe box and there it was, stuck to another card.  Auntie Ann's Famous Italian Cookies.  I couldn't believe it!

Knowing that she may not have been given the complete or even correct recipe since she was an "outsider," I proceeded with caution.  Growing up, these would have been flavored with almond extract or anise, but my guys are allergic to the former and are not fond of the latter, so I went with vanilla in the cookie and lemon in the glaze. They're almost exactly like what I remember!

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Other recipes featuring Dixie Crystals you may enjoy:
Streusel Coffee Cake
Brown Sugar Bacon Palmiers
Strawberry Rhubarb  Cake 

Auntie Ann's Italian Cookies

Auntie Ann
Author: Jolene's Recipe Journal


  • 1c Crisco, melted and cooled
  • 1 1/2 cup sugar
  • 1 cup room temperature milk
  • 3 eggs
  • 2t extract (almond or your choice)
  • 3T baking powder
  • 5 1/2 to 6 cups flour ( enough to make a sticky dough, but not too sticky to handle)
For glaze:
  • 5c powdered sugar
  • 1/2c water
  • 1T plus 1t extract (lemon, anise, or vanilla)
  • Food coloring, if desired


  1. Mix ingredients in order given. Knead but not until stiff. Form into a ball. Put aside for 15 to 20 mins with a bowl over it. Roll out or shape (about 1/2” thick). Place on greased or parchment lined sheets. Bake at 400ยบ for 8 to 10 minutes. Keep in an airtight container.
  2. Combine glaze ingredients. Separate icing into different bowls and tint with food coloring, if desired. Invert cookies into icing, let excess drip off, then place onto wire rack lined cookie sheets. Let set completely. You can also add a little less water and pipe the icing on if you like.
Easter, Dessert, Cookies,
Created using The Recipes Generator

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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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