Italian Christmas Cookies

Serves: 24



  • 4 eggs
  • 1 cup sugar
  • ½ cup butter
  • 2 tsp. vanilla
  • 3½ cup flour
  • 4 tsp.baking powder


  • 2 cup sifted confectioner’s sugar
  • 2 tsp. vanilla
  • 6 tsp. water

For the cookies:


In a bowl sift together the flour and baking powder , set aside.In a large mixing bowl, cream together the butter and sugar.Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture. Knead until dough is firm and not sticky, adding more flour if necessary. Refrigerate 1 hour. Cut off small amount of dough and roll on floured surface into 6 inch strips.Twirl into shape and place on greased cookie sheets. Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.

For the icing/glaze:


Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. Top with sprinkles, while glaze is still wet.12322392_806198416168942_5273794005682625116_o

Recipe courtesy of:


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