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.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
148 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
Step 2
Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
Step 3
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.
Step 4
With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
Step 5
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.
Step 6
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.
