Italian Christmas Butter Cookies
20/08/07 17:38 Filed in: Dessert
They are Italian
and Christmassy because that is when my Italian Grandma made
them...
2-1/2 c unbleached flour
1/2 c sugar
1/4 lb butter
2-1/2 t baking powder
2 t vanilla
3 eggs
Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.
Shape into 1/2 inch balls, or roll out a piece and make a sort of S-shaped cookie.
Bake on an ungreased cookie sheet for 15 minutes at 350F
Allow to cool.
Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice). The trick is to get it thin enough to dip the cookie into and have it stick on the cookie and think enough not drip all the way down.
Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup. Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis.
The lemon juice will eventually evaporate and leave a tangy hard sugar frosting on the cookie.
EAT!
2-1/2 c unbleached flour
1/2 c sugar
1/4 lb butter
2-1/2 t baking powder
2 t vanilla
3 eggs
Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.
Shape into 1/2 inch balls, or roll out a piece and make a sort of S-shaped cookie.
Bake on an ungreased cookie sheet for 15 minutes at 350F
Allow to cool.
Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice). The trick is to get it thin enough to dip the cookie into and have it stick on the cookie and think enough not drip all the way down.
Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup. Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis.
The lemon juice will eventually evaporate and leave a tangy hard sugar frosting on the cookie.
EAT!