Italian Christmas Cookies Recipes

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ITALIAN CHRISTMAS COOKIES



Italian Christmas Cookies image

A single batch of these ricotta cheese cookies is never enough. I usually make one to give away and two more to keep at home. The ricotta cheese makes the morsels extra moist. -Doris Marshall, Strasburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 7 dozen.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Colored sprinkles

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.

Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN CHRISTMAS COOKIES



Italian Christmas Cookies image

If you're looking for a global spin on Christmas sugar cookies, this classic Italian version, made with lemon and ricotta, is one you won't want to miss.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 54

Number Of Ingredients 13

2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
1/3 cup whole milk ricotta cheese (from 15-oz container)
2 teaspoons grated lemon peel
2 eggs
1 teaspoon vanilla
2 1/4 cups powdered sugar
3 to 4 tablespoons lemon juice
Betty Crocker™ gel food colors, as desired
Betty Crocker™ candy sprinkles, as desired

Steps:

  • Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
  • In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
  • Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 10 g, TransFat 0 g

ITALIAN CHRISTMAS COOKIES



Italian Christmas Cookies image

Make and share this Italian Christmas Cookies recipe from Food.com.

Provided by Kimschmee

Categories     Drop Cookies

Time 20m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 9

4 eggs
1 cup sugar
1/2 cup butter
2 teaspoons vanilla
3 1/2 cups flour
4 teaspoons baking powder
2 cups sifted confectioners' sugar
2 teaspoons vanilla
6 teaspoons water

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.

ANGELETTI (ITALIAN CHRISTMAS COOKIES)



Angeletti (Italian Christmas Cookies) image

Traditional Italian Christmas cookies. Store cookies, with waxed paper between layers, in tightly covered containers at room temperature up to 3 days, or in the freezer up to 3 months.

Provided by Jackie Canapino

Categories     Christmas Cookies

Time 1h30m

Yield 30

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, melted
¼ cup whole milk
3 large eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups confectioners' sugar
3 ½ tablespoons water
½ cup colored candy sprinkles

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
  • Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
  • Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
  • With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
  • Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
  • Whisk together confectioners' sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 25.1 g, Cholesterol 27 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 13 g

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