Description
Italian Christmas Cookies are a festive, tender, and flavorful treat traditionally made during the holiday season. These cookies have a soft, buttery texture enriched with almond and lemon extracts. After baking, they are generously drizzled with a creamy glaze and adorned with colorful sprinkles for a festive finish.
Ingredients
Scale
Cookie Dough
- 6 large eggs
- 6 cups all-purpose flour
- 2 cups confectioner’s sugar (powdered sugar)
- 2½ tablespoons baking powder
- 1 cup butter flavored shortening
- 1 tablespoon almond extract
- ½ tablespoon lemon extract
Glaze and Decoration
- 4½ cups confectioner’s sugar
- ½ cup warm light cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- colored sprinkles
Instructions
- Prepare the Dough: In a large bowl, combine the eggs, confectioner’s sugar, and butter flavored shortening. Mix thoroughly until the mixture is smooth and creamy. Add the almond and lemon extracts and blend well. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing steadily until a soft, pliable dough forms.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼ inch thickness. Cut the dough into your desired shapes using cookie cutters. Place the cookies on a parchment-lined baking sheet, spacing them slightly apart. Bake in the preheated oven for approximately 12-15 minutes or until the edges are lightly golden. Remove the cookies and allow them to cool completely on a wire rack.
- Prepare the Glaze: While the cookies cool, prepare the glaze by mixing the confectioner’s sugar with warm light cream, almond extract, and vanilla extract in a bowl. Stir until you achieve a smooth, pourable glaze consistency.
- Glaze and Decorate: Once the cookies are completely cooled, drizzle or spread the glaze over the tops. Immediately sprinkle the colored sprinkles on the wet glaze before it sets to add a festive touch. Allow the glaze to fully harden before serving or storing.
Notes
- For best results, ensure the dough does not overwork to keep cookies tender.
- If you prefer a thicker glaze, reduce the cream slightly.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies without glaze and add glaze after thawing.
