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Italian Christmas Cookies Recipe

   
 

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     Italian Christmas Cookies

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   6 dozen
Preptime   45 minutes

Ingredients
6 large eggs
6 cups all purpose flour
2 cups confectioner's sugar (powdered sugar)
2-1/2 tbsp baking powder
1 cup butter flavored shortening
1 tbsp almond extract
1/2 tbsp lemon extract
Glaze
4-1/2 cups powdered sugar
 
1/2 cup warm light cream
1 tsp almond extract
1 tsp vanilla extract
colored sprinkles

Instructions
Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large mixing bowl, combine the 5 cups of the flour, powdered sugar and baking powder. Stir with whisk to combine. On low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs. Dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour. (This is where the extra cup of flour comes in). Start with 1/2 cup. If still not stiff enough, gradually add remaining half cup. By this time your dough should be stiff enough to shape into a cookie ball. Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
Bake at 350 for 12-14 minutes. Tops of the cookies will not brown, but bottoms should brown slightly. Meanwhile, in a small bowl, combine the powdered sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, drizzle with glaze and top with sprinkles. Place on wire rack to drain. Let dry 24 hours before storing in airtight containers.
Italian Christmas Cookies are a soft ball shaped cookie glazed with an almond flavored glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray! Feel free to flavor these Italian Christmas cookies with any flavors you wish! The sky is the limit here. Just a few ideas on how to change the flavors up are listed below. Use orange extract and substitute orange juice for the heavy cream in the glaze. Sprinkle with colored sugars instead of jimmies. Banana extract in the cookies and rum flavoring in the icing Substitute lemon extract and sprinkle lemon zest over the top of the iced cookie MAKE THIS ITALIAN CHRISTMAS COOKIE RECIPE YOUR WAY Butter is the easiest and best substitute for the vegetable shortening. The cookie texture will not be exactly the same, they will be a little less soft, but they will be absolutely delicious. If you decide to use butter, be sure it is at room temperature.
Nancy Dismukes and Debbie Edson came to my house to bake cookies Dec. 2019. This was a recipe Nancy found. What a fun time. TIPS FOR MAKING THIS CHRISTMAS COOKIE RECIPE Sift your flour first, then lightly spoon it into the measuring cups, leveling it off with a knife. Add flour 1 cup at a time, stirring until well combined after each addition. If the dough starts to become stiff before all of the flour is added, then don’t add any more flour. Dip the cookies in the icing when they are still warm. This allows the icing to seep into the cookie. Sprinkle with the colored jimmies immediately after you dip the cookie in the icing. If your glaze seems too thin, add more powdered sugar a tablespoon at a time until it is at the consistency you want. Air-dry the cookies on a cooling rack for 24 hours before storing container. Store the cookies in the fridge for up to 1 week or freeze up to 2 months.
Serving Suggestions
coffee or milk. Nancy Dismukes brought this recipe to our 2019 cookie baking adventure


Originally Submitted
12/16/2019





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