Festive Italian Holiday Treats (Printable Version)
# What You'll Need:
→ Cookie Dough
01 -
4 eggs
02 -
1 cup granulated sugar
03 -
1/2 cup unsalted butter, left out until soft
04 -
2 teaspoons vanilla or almond extract
05 -
3 1/2 cups all-purpose flour
06 -
4 teaspoons baking powder
→ Glaze
07 -
2 cups powdered sugar
08 -
1/2 teaspoon vanilla extract
09 -
3 tablespoons milk (add more if too thick)
10 -
Nonpareil sprinkles for topping
# Steps to Follow:
01 -
Stir flour and baking powder together in a bowl and put aside for later.
02 -
Using a big bowl, beat the butter with sugar and vanilla extract until smooth.
03 -
Drop in one egg at a time and mix well after each one goes in.
04 -
Pour the flour mix into the wet stuff and stir until everything comes together.
05 -
Work the dough with your hands until it feels firm but not tacky. Wrap it up and stick it in the fridge for an hour.
06 -
Turn your oven on to 375°F (190°C). Put parchment on your baking trays and set them aside.
07 -
Roll small 1-inch balls or make 6-inch ropes and curl them into swirls, tucking the end underneath. Space them 2 inches apart on your tray.
08 -
Let them bake for 8-10 minutes until the bottoms turn slightly brown while tops stay pale.
09 -
Take cookies off the tray and put them on a wire rack to cool completely before you add the glaze.
10 -
Mix together the powdered sugar, milk, and vanilla until it's runny but thick. Add more milk or sugar to get it right.
11 -
Dunk the top of each cool cookie into the glaze and let extra drip off. Put them on a rack and scatter sprinkles on top. Wait 30-60 minutes for glaze to harden.
# Additional Tips:
01 -
Soft butter makes mixing way easier. If you forgot to take it out, just cut it up small and wait 15-20 minutes.
02 -
Don't mix the dough too much or your cookies will turn out hard and flat.
03 -
Make sure you chill the dough - it'll be much easier to handle and your cookies won't spread too much.
04 -
Wait till cookies are totally cool before adding any toppings or they'll just melt away.