Italian Cookies (Italian Christmas Cookies)
User Reviews
5
-
Servings
24
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Calories
150 kcal
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Cuisine
Italian
Italian Cookies (Italian Christmas Cookies)
Description
These Italian Christmas Cookies are made from a dough combining butter, sugar, eggs, and anise extract with flour, baking powder, and salt. The dough is chilled to firm up, then scooped into tablespoon-sized portions and baked at 375 degrees until lightly browned on the bottom but with pale tops. Cooling completely before glazing helps maintain texture. The anise glaze mixes powdered sugar with half-and-half, anise extract, and melted butter to create a thick but pourable icing. Cookies are dipped into the glaze to coat the tops, then allowed to drip and set on racks for a shiny, flavorful finish. The cookies have a mild anise flavor throughout, softened by the sweetness of the glaze. They store best in airtight containers with a fresh bread slice to maintain softness if they become dry. Anise extract can be found at Italian grocers or specialty stores.
Ingredients
- 1/2 cup white sugar
- 1/4 cup butter
- 3 egg
- 1 teaspoon anise extract or almond or vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Anise Glaze
- 1 1/2 cups powdered sugar aka icing sugar
- 2 tbsp half and half or whipping cream
- 1/4 tsp anise extract
- 2 tbsp butter melted, salted
Instructions
- In a bowl whisk together the flour, baking powder and salt.
- In a large mixing bowl, cream together the butter and white sugar until light and creamy.
- Add the eggs, one at a time, mixing well. Mix in the anise extract.
- Mix in the dry ingredients by hand until dough is firm and only slightly sticky, adding more flour if necessary.
- Refrigerate for 1 hour.
- Using a tablespoon sized cookie scoop, scoop out the cookies onto a parchment lined baking sheet, leaving about 1.5 inches between the cookies.
- Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
- Remove the cookies to a wire baking rack and cool completely before glazing.
- Anise Flavored Glaze
- Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
- 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.
- Top with sprinkles, while glaze is still wet.
- Let the glaze dry, then store in a closed container.
Notes
- Store baked cookies in a closed container with a fresh bread slice to restore moisture if they become dry.
- Anise extract can be substituted with almond or vanilla extract to vary flavor.
- Ensure cookies are completely cooled before glazing to prevent melting the icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 59mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 137IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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