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
0 Out of 5 from
0 reviews
You can add this Italian Christmas Cookies recipe to your own private DesktopCookbook.