Has the Christmas fever started shaking you?
I’m burning! More specifically, I’m burning, because I want everything, but I’m managing to finish nothing. I have xx tabs opened with recipes that I want to prepare, eat, erase from the “to do” list because it isn’t good to transfer all of that into the New Year, right?
But it’s just not happening the way I would like … and this terrible weather! I’m waiting for noon to begin to take photos, the closer the time, the darker it becomes. I’ll never get used to wintertime.
Soooo, back to today’s sweet treat.
One part of the Christmas and New Year’s magic, which gives a special flavor to the holidays is certainly – cookies. Easy to prepare, these colorful cookies, crunchy outside and incredibly soft inside, are an unavoidable and very popular part of the Italian festive cuisine. Their lightly sweet taste is again as most Italian cookies, perfect for dipping in espresso….or wine!
- 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
- 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.
- 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.