Italian Christmas Cookies



These cookies are a staple in my house for every holiday and I adjust the extract accordingly. Halloween and Thanksgiving I use pumpkin extract in the cookies and vanilla in the icing, anise flavoring in the cookies and fresh lemon juice instead of water in the icing, and for Easter, orange or lemon extract in the cookies and fresh orange or lemon juice in the icing and tint the icing with spring pastel colors.

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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