Italian Christmas Cookies With Cocoa And Orange Liqueur Recipes

ITALIAN CHRISTMAS COOKIES WITH COCOA AND ORANGE LIQUEUR

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

ITALIAN CHRISTMAS COOKIES

Steps:

• Firstly, sift the flour and baking powder together into a bowl.
• Then, in a larger bowl, cream butter and sugar. Beat in eggs and add vanilla, then pour the dry ingredients into the wet and mix.
• 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.
• Combine the next 3 ingredients 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.

ITALIAN CHRISTMAS SPICE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
• In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
• Add flour mixture to wet mixture in small batches and mix until combined.
• Add chocolate chips and chopped almonds. Dough will be very stiff.
• With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
• Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
• Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
• Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
• When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
• While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
• Set aside to dry before stacking.
• Cookies will keep in an airtight container for 2 weeks.

ITALIAN CHRISTMAS COOKIES WITH COCOA AND ORANGE LIQUEUR

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.

ITALIAN CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, cream together butter, confectioners' sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.

ITALIAN CHRISTMAS COOKIES WITH COCOA AND ORANGE LIQUEUR

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
• Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
• Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.