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Italian Christmas Cookies

 

Italian Christmas Cookies

Tender buttery Christmas cookies, with a delightful almond glaze, and sprinkled with nonpareils.
Prep Time15minutes?mins
Cook Time15minutes?mins
Chill Dough1hour?hr
Total Time1hour?hr?30minutes?mins
Course:?Dessert
Cuisine:?American
Keyword:?Christmas cookies, Cookies, Italian christmas cookies
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开云体育s:?12
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Calories:?264kcal
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Author:?Rachael

Ingredients

  • 8?tablespoons?unsalted butter?at room temperature
  • 3?large eggs?at room temperature
  • 2 1/4?cups?
  • 2?teaspoons?baking powder
  • 1/2?cup?granulated sugar
  • 1/2?teaspoon?kosher salt
  • 2?teaspoons?almond extract

For the Glaze and Topping:

  • 1 1/3?cups?powdered sugar
  • 3?tablespoons?milk?any fat percentage
  • 1/2?teaspoon?almond extract
  • 1/4?teaspoon?kosher salt
  • 2?tablespoons?nonpareils?sprinkles

Instructions

Prepare the Dough:

  • In a mixing bowl, beat 1 stick of unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt with a paddle attachment on medium speed until light and fluffy (about 2 minutes). Be sure to scrape down the sides of the bowl as needed.
  • Add 3 large eggs one at a time, beating on medium speed. Make sure each egg is fully incorporated before adding the next one.
  • Beat in 2 teaspoons of almond extract until the mixture is well-combined.
  • Sprinkle 2 teaspoons of baking powder evenly over the butter mixture. Then, add 2 1/4 cups of all-purpose flour and beat on the lowest speed until a sticky dough forms (about 30-45 seconds).

Chill the Dough:

  • Cover the dough and refrigerate it for 1 hour to firm it up. This step ensures your cookies keep their shape during baking.

Preheat the Oven:

  • While the dough chills, arrange two racks in your oven to divide it into thirds and preheat to 350°F. Line two rimmed baking sheets with parchment paper.

Shape the Cookies:

  • Scoop 1-tablespoon portions of the dough onto one of the prepared baking sheets. Roll each portion into a ball and space the cookies about 1 1/2 inches apart (you can fit up to 24 cookies per sheet).
  • Bake:
  • Bake for 8 minutes. Then, rotate the baking sheets from top to bottom and front to back. Continue baking for an additional 5-6 minutes until the cookies are lightly golden brown on the bottom and just beginning to crack on top.
  • Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Make the Glaze:

  • While the cookies cool, whisk together 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt in a medium bowl until smooth.

Glaze and Decorate:

  • Dip each cookie (one at a time) into the glaze. Gently shake the cookie to allow the excess glaze to drip off, and return the cookie to the wire rack, glaze-side up.
  • After glazing, sprinkle nonpareils (or your favorite sprinkles) on top.
  • Allow the glaze to set for about 20 minutes before serving.

Nutrition

Calories:?264kcal?|?Carbohydrates:?42g?|?Protein:?4g?|?Fat:?9g?|?Saturated Fat:?5g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?2g?|?Trans Fat:?0.3g?|?Cholesterol:?61mg?|?Sodium:?165mg?|?Potassium:?117mg?|?Fiber:?1g?|?Sugar:?23g?|?Vitamin A:?299IU?|?Calcium:?46mg?|?Iron:?1mg


Source: Eazy Peazy Mealz

~~~~~
Rhonda in MO

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