Italian Christmas Cookies

Every year I give out Christmas cookies and candies to my family and friends. And every year I try swap around the cookies and candies I make. I came across these Italian Christmas cookies. I noticed they traditionally use anise extract, but I’m not an anise (or black licorice taste) fan. So I substituted almond extract. You can choose to use either.

INGREDIENTS:

• 3/4 cup butter softened
• 1/2 cup powdered sugar
• 1/2 cup sugar
• 3 eggs
• 3 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon anise or almond extract

GLAZE INGREDIENTS:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• Nonpareil sprinkles

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, salt and baking powder. Set aside.
3. In a mixing bowl, beat butter and sugars until creamy.
4. Add eggs, one at a time. Then add the vanilla and anise flavoring.
5. Slowly mix in the flour mixture. Do not overbeat.
6. Refrigerate dough for one hour.
7. When ready to bake, line a baking sheet with parchment paper.
8. Roll dough into 1 inch balls. Dip the bottom of a small glass into some powdered sugar and press each ball down slightly.
9. Bake for 8-10 minutes.
10. Remove and cool completely.

GLAZE DIRECTIONS:

1. Sift two cups of powdered sugar in a bowl. Whisk in milk and vanilla.
2. Dip top of each cookie in the glaze. Garnish with some nonpareil sprinkles.
3. Allow glaze to dry before freezing.