These Italian cookies or Bon Bons are traditionally made with anise flavoring, but since it is not one of my favorites, I decided to substitute almond and vanilla extract for the anise. If you prefer the anise version I would use 1 tsp of anise in place of the almond extract.
- ¾ cup of powdered sugar
- ½ cup butter, softened
- 1 TB vanilla extract
- 1 tsp. almond extract
- 1 ½ cups all-purpose flour
- 1/8 tsp. salt
- 1 cup sifted powdered sugar
- 1-2 TB of milk
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- Preheat your oven to 350 degrees, with the oven rack positioned in the middle.
- Mix powdered sugar, butter, vanilla, almond extract, and salt together. Work in the flour until the dough holds together. If your dough is dry mix in 1 to 2 tablespoons of milk. Do not overwork the dough, because it will flatten when you bake it as opposed to staying in a nice little ball.
- Scoop out tablespoon balls of dough and lightly roll in the palms of your hands. Place the balls on an ungreased cookie sheet.
- Bake the cookies until set but not brown (the bottoms will be a light brown), about 122-15 minutes.
- Prepare the glaze by beating the powdered sugar with the milk and extracts until smooth. Add more milk until the desired consistency is reached.
- Dip the tops of the cookies into the icing, and decorate with nuts, or colored sugar if desired