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 ANISE COOKIES WITH ICING AND SPRINKLES
These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. My family always served these cookies at holidays, weddings or special celebrations, but now that I know the recipe, I can enjoy them all year long!
Provided by CookinDiva
Categories Drop Cookies
Time 1h10m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
- Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.
Nutrition Facts : Calories 89.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 20.3, Sodium 54.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.4
ITALIAN FROSTED CHOCOLATE COOKIES
I make these cookies each year at Christmas. They are a favorite of family and friends. This recipe makes approximately 120 cookies.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 120
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
- Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
- Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
- Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
- Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
- Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 12.8 g, Cholesterol 8.8 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 83.2 mg, Sugar 6.5 g
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
A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. -Doris Marshall, Strasburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 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 tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, cream together butter, confectioners' sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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