In the ninth grade I had a very peculiar relationship with egg biscuits…
Let’s put it this way, I had peculiar eating habits in general. For some reason I thought it would be a good idea to go all day without eating and then come home from school and gorge myself on egg biscuits and pudding snacks. Not wise.
Thankfully, my eating habits have improved. I eat small meals and snacks throughout the day and I have developed a healthy relationship with egg biscuits. Though, I’m still working on the pudding snacks.
I made this recipe with my Mom last weekend. We found the recipe in my Mom’s collection, which consists of Mom’s own creations, my Nani’s recipes, and recipe clippings from the 80s. I think this recipe came from a women’s magazine from the 80s. Not sure though.
These taste great with a cup of tea or coffee.
Ingredients
Biscuits
- ¾ cup of sugar
- 1 stick of unsalted butter (equal to ½ cup, melted)
- 2 large eggs
- ¼ cup milk
- 1 teaspoon of vanilla extract (or anise extract)
- 2 ¾ cups of flour
- 2 ½ teaspoons of baking powder
- ¼ teaspoon of salt
Glaze
- 1 cup confectioners sugar
- 4-5 teaspoons of milk
- 1 teaspoon of vanilla extract (or anise extract)
- nonpareils or colored sprinkles
Directions
Biscuits
- Heat the oven to 325 degrees Fahrenheit.
- Coat a baking sheet with butter.
- In a large mixing bowl, combine the sugar and butter and beat for 1-3 minutes
- Next, add the eggs, milk, and vanilla extract, and blend.
- In a separate mixing bowl, combine the flour, baking powder, and salt.
- Add the wet ingredients to the dry ingredients a little bit at a time until completely blended.
- Bake at 325 degrees Fahrenheit for 6-8 minutes.
- Transfer biscuits to a cooling rack and allow them to cool for 10-15 minutes.
Glaze
- In a mixing bowl, whisk together the confectioners sugar, milk, and vanilla extract.
- Drizzle over the egg biscuits once they have cooled (about 10-15 minutes).
- Sprinkle with nonpareils.
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I concur. I am sure my family would as well…we ate all of the egg biscuits you brought over within a couple of days.
These are gorgeous. I used to gorge on food. But lessons learned after feeling really bad. But when it comes to buffet, I have the tendency to do that again. I never had Italian Egg Biscuit Cookies. They do make a great gift. I love your profile photo – it’s carefree and worry free.
THOSE ARE SOME GORGEOUS EGG BISCUITS!!!
I want to make them, they look soooo delicious!!!
But how many calories has 1 cookie?
Hi…i made these cookies… they taste yummy although i didnt do the glaze i jus sprinkled cinnomon on them…maybe next time i will. i also made them with star cookie cutters. well thank you for sharing.. was nice to try a different recipe.
these cookies need to cook alot longer than stated in receipe; about 13-15 minuties.
I’ve had these cookies all my life growing up in a big Italian family. We use lots of anise in ours (1 small bottle per batch). They’re simply “Italian Cookies” for us. I love the little balls, they’re always my favorite because they stay slightly soft. I made my first batch of these this year (according to my grandmothers reciepe which is awful close to this one) and bust them into lost of differnt shapes (per tradition). It’s work to make these cookies, but they are amazing every time!
Plus they have the quickest cooking time! (10 minutes in my house)