Italian Christmas Cookies
Traditional Italian Christmas cookies are a festive version of a classic - flavored with almond extract and covered in a simple almond glaze.
Servings: 30 cookies
Ingredients
- 2 eggs
- 6 tablespoons vegetable oil
- ½ cup granulated sugar
- 1 teaspoon almond extract, vanilla extract, or ½ teaspoon anise extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
Glaze
- 2 cups powdered sugar
- 1 teaspoon almond extract, or vanilla extract
- 1 pinch salt
- 3-4 tablespoons cream or milk, warmed
- Christmas sprinkles
Instructions
- Whisk eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
- Roll dough by tablespoonfuls into balls. Chill dough balls for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
- Bake at 350°F for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
- For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
- Dip the tops of the cookies in the glaze, then top them with Christmas sprinkles.
Video
Notes
High elevation. If at higher elevations you may need to add a few extra minutes. Bake 2 test cookies and adjust the time accordingly before baking a larger batch.
Store cookies (with or without the glaze) in an airtight container at room temperature for 5-7 days, or freeze in a freezer-safe container for 3-4 weeks.
Store cookie dough rolled in a ball and wrapped tightly in plastic wrap for up to 4 days in the fridge. To freeze, see How to Freeze Cookie Dough.
Nutrition
Calories: 106kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Cholesterol: 11mg | Sodium: 8mg | Potassium: 48mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 20mg | Iron: 0.5mg