Riscotti Cookies (Italian Anise Cookies)

Riscotti Italian Anise Cookies with sprinkles

4.91 from 10 votes

Riscotti Cookies (Italian Anise Cookies)

Share these festive Christmas Riscotti cookies with family and friends. Not to be confused with biscotti, these riscotti cookies (Italian anise cookies) are softer, flavored with anise, and topped with a delicious icing.

Prep Time20

Cook Time15

Chill Time2

Total Time2 35

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Hand Mixer
Baking Sheet

Ingredients

For the Cookies

1 cup granulated sugar 200g
¼ cup unsalted butter 57g, room temperature (½ stick)
½ cup vegetable shortening 92g, (½ stick), such as Crisco
3 large eggs room temperature
¼ tsp anise extract 1g (or almond extract)
3 cups all-purpose flour 360g
¾ tsp kosher salt
½ tsp baking soda 3g
¾ tsp baking powder 3g
1 tbsp milk 14g, if needed

For the Icing

1 cup unsalted butter 226g (2 sticks)
½ cup milk 114g, at least 2%
1 tsp pure vanilla extract 4g
2½ cups powdered sugar 283g, sifted

Instructions

For the Cookies

Using a hand mixer, cream the sugar, butter, and shortening together for 3 minutes.
1 cup granulated sugar, ¼ cup unsalted butter, ½ cup vegetable shortening
Add the eggs, one at a time, mixing well after each egg.
3 large eggs
Add the anise extract and mix well, about 1 minute.
¼ tsp anise extract
In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk together.
3 cups all-purpose flour, ¾ tsp kosher salt, ½ tsp baking soda, ¾ tsp baking powder
Add the dry ingredients all at once to the sugar mixture.
Beat just until the dry ingredients are incorporated into the wet ingredients.
This should make a soft dough. Add 1 tbsp of milk if the mixture is too dry.
1 tbsp milk
Divide the dough into thirds or fourths and roll into logs 2-3 inches across.
Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
Take the dough out of the fridge and cut into ½-inch thick slices.
Place on prepared baking sheets.
Bake 10-12 minutes, until set and a little golden on the bottom. Do not overbake.
Take out of the oven and place the cookies onto cooling racks.
Let cool completely, then ice.

For the Icing

Melt the butter in the top of a double-boiler or in a heat-proof bowl placed over a smaller saucepan.
1 cup unsalted butter
Add the milk and vanilla, stirring constantly until the mixture is hot.
½ cup milk, 1 tsp pure vanilla extract
Once the mixture is hot, add the powdered sugar.
2½ cups powdered sugar
Mix or whisk until the consistency is smooth.
Being very careful, remove the icing from the heat. (Use a hot pad to hold the bowl with the icing with one hand, and wipe the water/steam off the bottom with a towel with the other hand. You don't want the cookies accidentally getting wet.)
Dip each cookie into the icing and place on a cooling rack. (Place aluminum foil under the rack so clean-up is easier.)
Sprinkle with Christmas or party sprinkles or coarse sugar while still wet. I usually dip 8 cookies, then sprinkle them before they dry.
Let set overnight or at least for several hours until completely dry.

Nutrition