I can’t really explain why I love these Italian Christmas Cookies so much, I just do. There is something about the cake-like texture with a hint of anise and the sweet sugar glaze that makes me want to eat the whole batch. The struggle is real, my friends. While these cookies are popular in many Italian households, they were not part of mine. My mom never made them.
I remember taking that first delicious bite of one of these Italian Christmas Cookies when I was visiting my aunt many, many years ago. My aunt’s neighbor brought us over a whole dish of these beauties. That’s when I fell in love.
I have seen these cookies in many different shapes – knots, S shapes, twists and balls. You can make them in any shape you desire. They are very easy to make. I like to roll mine into small balls.
I have tried to make the knot shapes but I have determined that I am not a good knot shape maker. So, I take easy road by rolling them into balls and pressing them down slightly with the bottom of a glass.
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Pro Tip: Dip the bottom of the glass into powdered sugar so the cookie dough does not stick to the glass.
Once the cookies are baked and cooled, dip them in a sweet sugar glaze. Don’t forget to add the colorful sprinkles. They are just as important as the glaze. They are such a vibrant color to these gems too.
I love the cakey (is that even a word?) texture of these cookies. They have the slightest hint of anise flavor which is not too overpowering. If you are not a fan of anise flavoring, then try using almond flavoring instead. They are equally delicious!
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I can’t believe Christmas is almost here. How are you coming with all of your holiday preparations? Enjoy the season….and these Italian Christmas Cookies too!
Ingredients:
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Directions:
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles