Before we get to those yummy cookies, I have some other things to share with you. Many of you have asked me how my mother-in-law is doing. She is still in the hospital, still 2 hours away, but is improving. She’s stronger and has started rehab but is not able to walk on her own yet. Her balance is off since the stroke and while can move her legs and arms while sitting in the bed, she has a hard time getting her right foot to go where she tells it to. Her spirits are great though. She has that “sarcastic comeback” a few times and really gives us a chuckle. So while it is unfortunate she had to go through what she did, we are lucky she is where she is at and is going to improve. Thank you to all of you for your well wishes!
My cousin Andrea called me the other day and asked me if I could make her cookies for a cookie exchange she had this week. I came across a recipe for Italian Christmas Cookies in my new Taste of Home Christmas Country Style magazine. They looked like a fun cookie and sounded really delicious with the almond and lemon extract in the cookie dough. I set out to make them and found they were super easy to put together also! If you looking for a fancy looking cookie that tastes great and isn’t too hard to make, look no further!
- 6 eggs
- 5 cups all purpose flour
- 2 cups confectioner’s sugar
- 2 tablespoons plus 1-1/2 teaspoon baking powder
- 1 cup shortening
- 3 teaspoons almond extract
- 1-1/2 teaspoons lemon extract
- 3-3/4 cups confectioner’s sugar
- 1/2 cup warm milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- colored sprinkles
- Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside in a large mixing bowl, combine the flour, confectioners’ sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).Meanwhile, in a small bowl, combine the confectioner’s sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs. Place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
PIN IT – Italian Christmas Cookies