Italian Christmas Cookies

Absolutely Delicious. I've been looking for a traditional Italian cookie to add to my holiday cookie recipes, and these are the best. I received more complements on these cookies than any I've made. They are great with coffee and tea, and just so tastey. I'll be making them for many years to come.

Excellent! Very easy for kids to make in the knot shape. Tried using other flavors, but the almond was the best. We made the knots and drizzled with the glaze. My family liked these cookies so much that we will be making these year round!

These were great. Halved the recipe and used almond extract. Made it in heart shapes and drizzled the glaze over. So good! A Big day for my family when christmas come soon. Undoubtedly my daughters love it and she will take to she's school!


Italian Christmas Cookies


Prep time: 1 hour 15 mins
Cook time: 10 mins
Total time:  1 hour 25 mins
INGREDIENTS

Cookies
4 eggs
1 cup sugar
½ cup butter
2 tsp. vanilla
3½ cup flour
4 tsp.baking powder
Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water

INSTRUCTIONS
  • Cookies
  • In a bowl sift together the flour and baking powder , set aside.
  • In a large mixing bowl, cream together the butter and sugar.
  • Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.
  • Knead until dough is firm and not sticky, adding more flour if necessary.
  • Refrigerate 1 hour.
  • Cut off small amount of dough and roll on floured surface into 6 inch strips.
  • Twirl into shape and place on greased cookie sheets.
  • Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
  • Remove cookies to wire rack and cool completely before glazing.
  • Icing
  • Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
  • Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
  • Top with sprinkles, while glaze is still wet.

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