HOW TO MAKE ITALIAN CHRISTMAS COOKIES?
Have you come to feel the symptoms of Christmas fever?
My mind is on fire! More precisely, I’m on fire because I want everything and yet I’m failing miserably at completing nothing. In my browser, I’ve got hundreds of tabs open with recipes that I want to cook, eat, and then remove off my “to do” list since it’s not a good idea to carry all of that over into the New Year, is it?
These Italian Christmas cookies have quickly become a family favorite over the holiday season in our home. So when it comes to this year’s Christmas cookie exchange, these soft and cakey Italian cookies will be a new favorite. Simple and beautiful, they have a texture that is akin to that of a thick, freshly baked sugar cookie. The dough is flavored with almond extract, which imparts a subtle, tempting taste, and the basic vanilla icing hardens to form a delicate shell. To substitute anise extract, reduce the quantity by half a teaspoon (if using anise extract).
Don’t be concerned if your dough seems curdled after you’ve added the eggs; it will smooth out after the flour has been absorbed. Using a cookie scoop to measure out the dough will save you time and guarantee that the cookies bake evenly. For those who want to try their hand at the knot form, lightly sprinkle your hands with flour to assist prevent the dough from adhering to your hands.
This recipe begins with creaming together the butter and sugar until they are light and fluffy, as is the case with most cookie recipes. The eggs are added next (remember, it’s OK if the mixture isn’t completely smooth after they’ve been added!). After that, the flour, baking powder, and salt are included as well. Before forming the dough, it should be refrigerated for one to four hours in the refrigerator. It is best to remove the cookies from the oven when they are very faintly brown on the bottom but have not yet developed many colors on the top.
FOR MAKING THESE ITALIAN CHRISTMAS COOKIES, YOU’LL NEED THE FOLLOWING INGREDIENTS:
130 grams.Of granulated white sugar.
Half a Cup.Of softened unsalted butter.
2 small spoons.Of vanilla flavoring.
A small spoon.Of almond extract.
3 whole eggs, choose large-sized ones.
300 grams.Of sifted all-purpose flour.
2 small spoons.Of baking powder.
A pinch.Of kosher salt.
For decorating, you can use colorful sprinkles.
Using a paddle attachment on a stand mixer, combine the sugar, butter, vanilla, and almond extracts and beat on medium speed for 2 minutes. Beat the eggs into the mixture until they’re completely incorporated. In the end, the batter will seem to have been split.
While on low speed, add the flour and baking powder, and salt gradually. Stir in the dry ingredients until well combined.
For best results, refrigerate the dough for at least an hour or up to four hours.
The oven should be preheated at 350 degrees Fahrenheit. Shape the dough into approximately 36 1-inch balls and set them on two parchment-lined baking sheets, at least 1-inch apart. Bake for about 20 minutes. If you want, you may shape each dough ball into a 4-inch long log and then wrap each piece into a mound.
Bake the cookies for 10 to 12 minutes, or until they are firm and slightly browned on the bottom. Cool the cookies on a wire rack for approximately 30 minutes.
You can also use my simple frosting recipe to go along with these delicious cookies, which will enhance the taste of the cookies even more. Well, there are just three basic ingredients you’ll need to make it:
Sifted icing sugar, I used 250 grams.
2 small spoons.Of vanilla.
Water, approximately 5 to 6 small spoons.
In a mixing basin, whisk together the Icing ingredients until just smooth. You want it to be thicker than thin, but yet runny at the same time.
To assemble the cookies, dip the tops of the cooled cookies into the glaze, then place them on a wire rack, allowing the glaze to run down the sides of the cookie.