Italian Christmas Cookies (Printable Version)

Simple, sweet Italian holiday treats with almond glaze and colorful sprinkles - perfect for gifting and traditional celebrations.

# Ingredients:

01 - 1/2 cup salted butter, melted and cooled
02 - 2 1/4 cups all-purpose flour
03 - 1 1/2 teaspoons almond extract
04 - 2 teaspoons baking powder
05 - 1/2 cup granulated sugar
06 - 3 large eggs, room temperature

→ For the icing

07 - 1 teaspoon almond extract
08 - 2 cups powdered sugar, sifted
09 - 2 to 3 tablespoons milk
10 - Nonpareil sprinkles

# Steps:

01 - In a small bowl, mix together the baking powder and flour. Set aside.
02 - Using an electric mixer, beat the butter until light and fluffy. Add eggs, sugar, and almond extract, and continue mixing until well combined. Note that the mixture may appear slightly chunky at this stage.
03 - Gradually add the flour mixture to the butter mixture. Mix until just combined to avoid overworking the dough. Chill the dough in the refrigerator for at least one hour to make it easier to handle.
04 - Preheat oven to 350°F (175°C). Using a small scoop or tablespoon, measure and roll the sticky dough into balls. Place on parchment-lined baking sheet, spacing about 1 inch apart. Bake for 8-10 minutes until set but not browned. Allow to cool completely before icing.
05 - In a bowl, combine the sifted powdered sugar with milk, adding one tablespoon at a time until a thick glaze forms. Stir in the almond extract for flavor.
06 - Set a cooling rack inside a baking sheet to catch excess glaze. Holding each cooled cookie upside down, dip into the glaze, then turn right side up and place on the rack. Quickly sprinkle with nonpareils before the icing begins to set.

# Notes:

01 - These cookies stay fresh for up to a week in an airtight container and can be frozen for up to 3 months.
02 - The dough can be made up to 24 hours ahead and stored in the refrigerator. Let it come to room temperature for about 30 minutes before rolling and baking.
03 - For variety, substitute vanilla, anise, or lemon extract for the almond extract.
04 - To ensure soft cookies, avoid overmixing the dough and measure flour by spooning it into measuring cups rather than scooping directly from the bag.

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