Italian Christmas Cookies #dessert #italianfood

Italian Christmas Cookies #dessert #italianfood

Has the Christmas fever begun shaking you? I'm consuming! All the more explicitly, I'm consuming, on the grounds that I need everything, except I'm figuring out how to complete the process of nothing. I have xx tabs opened with plans that I need to get ready, eat, eradicate from the schedule since it isn't great to move the majority of that into the New Year, right ?

These Italian Christmas treats have turned into a most loved Christmas formula at our home. Attempt them and see with your own eyes how flavorful they are!

One piece of the Christmas and New Year's enchantment, which gives an exceptional flavor to the occasions is unquestionably – treats. Simple to set up, these vivid treats, crunchy outside and extraordinarily delicate inside, are an unavoidable and prominent piece of the Italian happy cooking. Their softly sweet taste is again as most Italian treats, ideal for plunging in coffee… .or wine!


Italian Christmas Cookies #dessert #italianfood


  • Cookies
  • 4 eggs
  • 1 cup sugar
  • ½ cup butter
  • 2 tsp. vanilla
  • 3½ cup flour
  • 4 tsp.baking powder
  • Icing
  • 2 cup sifted confectioner’s sugar
  • 2 tsp. vanilla
  • 6 tsp. water


  1. Cookies
  2. In a bowl sift together the flour and baking powder , set aside.
  3. In a large mixing bowl, cream together the butter and sugar.
  4. Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.
  5. Knead until dough is firm and not sticky, adding more flour if necessary.
  6. Refrigerate 1 hour.
  7. Cut off small amount of dough and roll on floured surface into 6 inch strips.
  8. Twirl into shape and place on greased cookie sheets.
  9. Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
  10. Remove cookies to wire rack and cool completely before glazing.
  11. Icing
  12. Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
  13. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
  14. Top with sprinkles, while glaze is still wet.

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