Nutritional Info

Nutrition Facts

Serving Size 1 (12g)

Calories 36
Calories from Fat 4 (10%)
Amount Per Serving %DIV
Total Fat 0.4g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 15.4mg 5%
Sodium 41.1mg 2%
Potassium 10.3mg 0%
Total Carbohydrate 6.4g 2%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 1.1g 2%

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Recipe Description
My husband and I had these lovely butter and spice cookies in Milan, where I spent ten days researching an article for the Wine Spectator magazine on the city's best restaurants.
Prep time
15 min
Cook time
16 min
Ready In
31 min

Ingredients

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Serves To:USMetric
3 Cup(c)  all purpose flour
1 Tablespoon(T)  baking powder
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  cinnamon, ground
1/4 Teaspoon(t)  cloves, ground
1/4 Teaspoon(t)  allspice, ground
1/2 Cup(c)  unsalted butter, at room temperature
1 Cup(c)  sugar
3   large eggs, beaten
2 Teaspoon(t)  pure vanilla extract

Preparation

Sift together the flour, baking powder, salt, and spices onto a piece of wax paper. In a large electric mixer bowl, beat the butter with the sugar on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the vanilla and beat until well blended, about 1 minute more. Stir in the dry ingredients. Shape the dough into a ball. Wrap in plastic and chill in the refrigerator 1 hour. Preheat the oven to 400°F. Grease 2 large baking sheets. Divide the dough into 2 pieces. Cut each piece into 8. Roll each piece into a 1/2 inch-thick rope. Cut the ropes into 4 inch lengths. Place the lengths in an S shape 1 inch apart on baking sheets. Bake 13 to 16 minutes or until lightly browned. Have ready 2 wire cooling racks. Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks.

Additional notes

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