ITALIAN CHRISTMAS COOKIES
Make and share this Italian Christmas Cookies recipe from Food.com.
Provided by Kimschmee
Categories Drop Cookies
Time 20m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Firstly, sift the flour and baking powder together into a bowl.
- Then, in a larger bowl, cream butter and sugar. Beat in eggs and add vanilla, then pour the dry ingredients into the wet and mix.
- Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets.
- Bake at 375 for 10 minutes.
- Combine the next 3 ingredients until creamy.
- Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.
ITALIAN CHRISTMAS COOKIES (FILLED)
These are cookies my grandmother used to make for Christmas every year. We always filled them with pre-made mincemeat or the filling in the recipe, but she has down two others in the recipe as well - ground raisins with cinnamon, cloves and sugar/orange juice/sweet wine, and almond paste with brown sugar and rum flavoring (meant to be sweet). Be creative with the frosting colors and sprinkles - that was the only part I was allowed to help with and we always tried to make them as "pretty" as possible.
Provided by AdeleProvence
Categories Dessert
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flours and salt.
- Cut shortening into flour mixture.
- Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
- Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
- Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
- Place a tablespoonful of filling on one side of each circle.
- Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
- Prick the top of all assembled cookies with a fork to vent.
- Bake at 400F for 7-10 minutes, until just turning golden.
- Let cool.
- Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.
Nutrition Facts : Calories 200.6, Fat 8.9, SaturatedFat 2, Sodium 13.2, Carbohydrate 28.3, Fiber 0.7, Sugar 9.9, Protein 2.4
ITALIAN CHRISTMAS FROSTED COOKIES
Old fashioned Italian Christmas cookies. Very easy to make and yummy too! This recipe was adopted from Taste of Home.
Provided by IronChefNicole
Categories Dessert
Time 27m
Yield 96 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
- Beat in ricotta and vanilla.
- Combine flour, salt and baking soda; gradually add to creamed mixture.
- Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
- Remove to wire racks to cool.
- In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 261.6, Fat 10.3, SaturatedFat 6.3, Cholesterol 46.7, Sodium 208, Carbohydrate 38.6, Fiber 0.5, Sugar 25.2, Protein 4.1
ITALIAN CHRISTMAS COOKIES
If you're looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won't want to miss.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 54
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
- In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
- Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 10 g, TransFat 0 g
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