Italian Christmas Cookies (Print Version)
# Ingredients:
01 -
3/4 cup butter, softened.
02 -
1/2 cup powdered sugar.
03 -
1/2 cup sugar.
04 -
3 eggs.
05 -
3 cups flour.
06 -
3 teaspoons baking powder.
07 -
1/2 teaspoon salt.
08 -
1 teaspoon vanilla.
09 -
1/2 teaspoon anise extract.
10 -
Extra powdered sugar for pressing.
11 -
2 cups powdered sugar.
12 -
3 tablespoons milk.
13 -
1 teaspoon vanilla extract.
14 -
Nonpareil sprinkles.
# Instructions:
01 -
Mix flour, salt and baking powder in a bowl. Set aside.
02 -
Beat butter and both sugars until creamy.
03 -
Add eggs one at a time, then vanilla and anise.
04 -
Mix in flour mixture slowly, don't overbeat.
05 -
Chill dough for one hour.
06 -
Heat oven to 350°F and line baking sheet with parchment.
07 -
Roll dough into 1-inch balls.
08 -
Dip glass in powdered sugar and press each ball slightly.
09 -
Bake 8-10 minutes.
10 -
Cool completely.
11 -
Sift powdered sugar in bowl.
12 -
Whisk in milk and vanilla.
13 -
Dip each cookie top in glaze.
14 -
Add sprinkles while glaze is wet.
15 -
Let glaze dry completely.
# Notes:
01 -
Chill dough to prevent spreading.
02 -
Can swap anise for almond extract.
03 -
Keep at room temp for 1 week.
04 -
Can freeze up to 3 months.
05 -
Make dough up to 24 hours ahead.
06 -
Let glaze dry before storing.