Italian Christmas Cookies

Italian Christmas Cookies

Ingredients:

For the Cookies:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Glaze:

• 1½ cups powdered sugar
• 2–3 tablespoons milk (as needed for consistency)
• ½ teaspoon vanilla extract (or almond extract for stronger flavor)
• Sprinkles (optional, for decoration)

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix dry ingredients:
   In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Cream butter and sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
4. Add eggs and flavorings:
   Beat in the eggs one at a time, then mix in the vanilla and almond extracts until smooth.
5. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the butter mixture. Mix until a soft, slightly sticky dough forms.

1. Shape the cookies:
   Scoop about 1 tablespoon of dough and roll it into small balls. Place them on the prepared baking sheet about 2 inches apart.
2. Bake:
   Bake for 10–12 minutes, or until the bottoms are lightly golden. Do not overbake — the cookies should remain soft and tender.
3. Cool and glaze:
   Let the cookies cool slightly on a wire rack. While they’re cooling, prepare the glaze by whisking together powdered sugar, milk, and extract until smooth.
4. Decorate:
   Dip the tops of the cooled cookies into the glaze, let the excess drip off, and decorate with colorful sprinkles if desired.
5. Set and serve:
   Allow the glaze to set for about 30 minutes before serving or storing.

Storage Tips:

• Store in an airtight container at room temperature for up to 1 week.
• You can freeze unglazed cookies for up to 3 months — just thaw and glaze before serving.