Italian Christmas Cookies
Makes 2 - 3 dozen
½ cup Butter, softened
1 cup, Sugar, granulated
3 Eggs, lightly beaten
½ tsp. Vanilla extract
½ tsp. Lemon zest
2 ½ cups Flour, all purpose
2 ½ tsp. Baking powder
1 cup Confectioners Sugar 2 tbs. Milk
½ tsp. Vanilla extract or flavored liqueur
In mixer, cream butter and sugar until fluffy, add eggs, vanilla,
and zest. Sift together flour and baking powder then slowly add
to mixture. Continue to beat until soft dough forms. Cover with
plastic wrap and refrigerate for 30 minutes to firm up dough.
Preheat oven to 350º.
Lightly grease and flour 2 large baking sheets. Grease hands and
pull teaspoonful of dough, form into a small ball and place on cookie
sheet 2 inches apart.
Bake for 10 to 14 minutes or until edges of cookies turn light golden.
Remove to cooling rack. Allow to cool 5 minutes before icing.
Mix icing by pouring confectioners sugar in to a small bowl, add
milk and extract (liqueur). Mix with a wire whisk until smooth.
Add food coloring, if desired. Dip tops of each cookie in to the
icing allowing excess to drain. For thicker icing, wait a minute
then dip cookie again. Allow icing to set up for 5 minutes.
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