Ingredients for Italian Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Flour
- Cottage Cheese
- Pecans
- 1/4 cup granulated sugar (for sprinkling)
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How to Make Italian Cookies
- Let 1 cup (2 sticks) of unsalted butter soften to room temperature.
- In a large bowl, cream together the softened butter, 1 cup granulated sugar, and 1 large egg. Mix until light and fluffy.
- Gradually add 3 cups all-purpose flour and 1 teaspoon vanilla extract, mixing until just combined. Do not overmix.
- Shape the dough into 1-inch balls using a teaspoon or small cookie scoop. Place the balls on a baking sheet and refrigerate overnight.
- The next day, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll each ball into a 6-inch rope.
- Sprinkle approximately 1 teaspoon of chopped pecans and 1 teaspoon of granulated sugar onto the center of each rolled-out dough rope.
- Gently wrap the dough around the sugar and pecan mixture, pressing to seal.
- Form into a crescent shape.
- Place the crescent cookies onto the prepared baking sheets, leaving some space between each cookie.
- Freeze the cookies with layers of wax paper in between to prevent sticking. Bake only the desired amount at a time (2-4 dozen is suggested).
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
23g
Carbs
2g
