Italian Christmas Cookies

𝐈𝐓𝐀𝐋𝐈𝐀𝐍 𝐂𝐇𝐑𝐈𝐒𝐓𝐌𝐀𝐒 𝐂𝐎𝐎𝐊𝐈𝐄𝐒

𝐂𝐎𝐎𝐊𝐈𝐄 𝐃𝐎𝐔𝐆𝐇

4 eggs

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon almond extract

3 1/2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

𝐆𝐋𝐀𝐙𝐄

2 cups powdered sugar

1/2 teaspoon vanilla extract

3 tablespoons milk, plus more if needed

Nonpareil sprinkles

𝟏. 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐃𝐎𝐔𝐆𝐇

Whisk together the flour, baking powder and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar until light and smooth.

Beat in the vanilla and almond extracts.

Add the eggs one at a time, mixing after each addition.

Add the flour mixture and mix just until combined.

The dough may be somewhat soft or sticky. Knead very lightly only if necessary. Do not keep adding flour just because the dough is soft; it will firm considerably after chilling.

𝟐. 𝐂𝐇𝐈𝐋𝐋

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Do not skip this step. Chilling makes the dough much easier to shape and helps the cookies hold their shape while baking.

𝟑. 𝐏𝐑𝐄𝐇𝐄𝐀𝐓 𝐓𝐇𝐄 𝐎𝐕𝐄𝐍

Heat oven to 375°F.

Line baking sheets with parchment paper.

𝟒. 𝐒𝐇𝐀𝐏𝐄 𝐓𝐇𝐄 𝐂𝐎𝐎𝐊𝐈𝐄𝐒

For simple round cookies, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.

For swirled cookies, take a small piece of dough and roll it on a lightly floured surface into a rope about 6 inches long and 1/3 to 1/2 inch thick.

Pinch one end and coil the rope around itself to form a little spiral, tucking the end underneath.

𝟓. 𝐁𝐀𝐊𝐄

Bake for 8 to 10 minutes.

The bottoms should be only lightly golden and the tops should remain pale.

Do not wait for the tops to brown. These cookies are supposed to stay soft and tender.

Transfer to a wire rack and cool completely before glazing.

𝟔. 𝐌𝐀𝐊𝐄 𝐓𝐇𝐄 𝐆𝐋𝐀𝐙𝐄

Combine the powdered sugar, vanilla and 3 tablespoons milk.

Stir until completely smooth.

The glaze should be thick and opaque but still loose enough for dipping.

If too thick, add milk a tiny bit at a time.

If too thin, add more powdered sugar.

𝟕. 𝐆𝐋𝐀𝐙𝐄 𝐀𝐍𝐃 𝐃𝐄𝐂𝐎𝐑𝐀𝐓𝐄

Dip the tops of the completely cooled cookies into the glaze.

Let the excess drip back into the bowl.

Place the cookies on a wire rack and immediately scatter with nonpareils while the glaze is still wet.

Let the glaze set completely, about 30 to 60 minutes.

𝐒𝐓𝐎𝐑𝐀𝐆𝐄

Store in an airtight container at room temperature for up to one week.

The baked cookies can also be frozen for up to 3 months.

For best results, freeze them unglazed and decorate after thawing.