ITALIAN CHRISTMAS COOKIES - middleeastsector
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ITALIAN CHRISTMAS COOKIES

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Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Italian Christmas cookies Recipe, you’ll feel like you’ve died and gone to heaven. I remember taking that first delicious bite of one of these Italian Christmas Cookies when I was visiting my aunt many, many years ago. My aunt’s neighbor brought us over a whole dish of these beauties. That’s when I fell in love.

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I can’t really explain why I love these Italian Christmas Cookies so much, I just do. There is something about the cake-like texture with a hint of anise and the sweet sugar glaze that makes me want to eat the whole batch. The struggle is real, my friends. While these cookies are popular in many Italian households, they were not part of mine. My mom never made them.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

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
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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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