Italian Christmas Cookies


These Italian Cookies are the perfect bites of sweetness and are the perfect choice for any cookie platter, holiday or otherwise.

Recipe from: http://kellycooksandotheramazingfeats.blogspot.com/2008/12/christmas-cookies-italian-cookies.html

Approximately 100 cookies (this is according to the Noble Pig page — I only got 60 or so? I guess mine are bigger!)
For the cookies:
  • 1/2 cup butter
  • 1/4 cup shortening
  • 3/4 cup granulated sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 2 teaspoons lemon extract (okay to use anise or vanilla too!)
Directions for cookies:
– Sift flour, baking powder and salt together in a bowl. Set aside.
– In the microwave melt butter and shortening (make sure the shortening is fresh or it will taste bad) together in a bowl.
– Beat the melted butter and shortening together until it is completely incorporated, about 2 minutes.
– Add granulated sugar and mix well.
– Add eggs, one at a time, beating well after each addition, about 1 minute each.
– Mix in lemon extract.
– Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don’t overmix.
– If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don’t add too much.
– Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.
– Bake at 375 degrees F for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
– Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.
For the glaze:
  • 3-4 Tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon lemon extract (okay to use anise or vanilla)
Directions for the glaze:
– Slowly mix milk with powdered sugar and lemon extract.
– The glaze needs to be thick to adhere to the cookie.
– Dip the top of each cookie into the glaze.
– Sprinkle each cookie with nonpareils and leave them to completely dry.

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous SICILIAN ALMOND COOKIES
Next "S" COOKIES: Amazing Recipe

No Comment

Leave a Reply