Italian Christmas Cookies
Ingredients
- 8 tablespoons unsalted butter
at room temperature, 1 stick
- 3 large eggs
at room temperature
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons almond extract
- 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
Directions
- 1
Beat 1 stick room temperature unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt together with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- 2
Beat in 3 room temperature large eggs on medium speed one at a time, waiting until each is incorporated before adding the next. Beat in 2 teaspoons almond extract until combined.
- 3
Sprinkle 2 teaspoons baking powder evenly over the butter mixture. Add 2 1/4 cups all-purpose flour and beat on the lowest speed just until a sticky dough forms, 30 to 45 seconds.
- 4
Cover and refrigerate for 1 hour to firm up. About 20 minutes before the dough is ready, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
- 5
Scoop out 1-tablespoon portions of the dough onto one of the baking sheets. Roll each one into a ball and arrange on both baking sheets about 1 1/2 inches apart, up to 24 cookies per sheet.
- 6
Bake for 8 minutes. Rotate the baking sheets from top to bottom and front to back. Continue to bake until the cookies are starting to crack on top and turning light golden brown on the bottom, 5 to 6 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.
- 7
Whisk 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt together in a medium bowl until smooth.
- 8
Dip and decorate the cookies in batches of 10 (the glaze hardens quickly): Dip the top of a cookie in the glaze and keep the cookie upside down while gently shaking so excess glaze drips back into the bowl. Return the cookie to the rack, glaze-side up. Dip the next 9 cookies, then sprinkle with nonpareils. Let sit until the glaze sets, about 20 minutes.
Italian Christmas Cookies
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About this Recipe
Capture the true spirit of the holidays with these delightful Italian Christmas Cookies. Perfect for festive gatherings or a cozy moment with a cup of coffee, these traditional treats bring a touch of old-world charm to your dessert spread.
Crafted with simple yet essential ingredients, this recipe promises tender, flavorful cookies. The use of room temperature butter and eggs is key to achieving a consistently smooth dough, which contributes to a superior texture once baked. Infused with a generous amount of almond extract, these cookies deliver that characteristic, comforting aroma and taste that define classic holiday baking.
Expect a batch of beautifully soft, cake-like cookies, each crowned with a sweet, delicate glaze and finished with colorful nonpareils. The almond flavor shines through both the cookie and the icing, creating a harmonious and nostalgic taste experience. These aren't overly sweet or heavy; instead, they offer a light, tender bite that makes them utterly addictive and universally loved.
Looking for variations? While classic almond is highly recommended, you could experiment with a different extract like lemon or vanilla in the cookie dough for a subtle twist. For the glaze, feel free to use different colored nonpareils or other festive sprinkles to match your holiday theme. You can also adjust the amount of milk in the glaze slightly to achieve your desired consistency.
These cookies are ideal for sharing, making them a wonderful addition to cookie platters, gift baskets, or simply enjoyed as a festive treat after a holiday meal. Their charming appearance and delightful flavor make them a staple for any holiday celebration.