ItAlian Christmas Cookies

These Italian Christmas Cookies  were originally used as wedding cookies.   I have tweaked this recipe over the years, but the one constant is the use of a liqueur.  I like to use Sambucca because some Italians use Anisette. (Your choice here)

I start by placing the butter or margarine ( I prefer margarine) in a mixing bowl.  I beat this for a minute and then add 1/2  cup of white sugar and 1/2  cup of icing sugar.   I then add the eggs one at a time.  Follow with the flour and baking powder.  Now add 1 tbsp of the liqueur of your choice.

I put the dough on a lightly floured surface and I knead it a few times and roll it into a ball.  It should be light, fluffy and not sticky.  I split the dough in half because half this dough will be transformed into candy cane cookies. After you split your dough in two, take one piece and split it again in half.  Use a couple of drops of red food colouring for one and green for the other. These Italian Christmas cookies have two of the colours of the Italian flag. 🙂

I cut small chunks.

I roll these chunks out.  They should be about as long as you baby finger; mine is small so you can see that it is a bit longer.

I take two pieces of the dough and twist them together.

I make a little hook, and here is my Italian candy cane.

They take about 15 minutes in the oven.  Place on a wire rack and cool.  You can make your own icing, but I take a little shortcut.  I take a vanilla store- bought icing and I add a tablespoon of liqueur.  This thins it out and I ice them and add sprinkles.   You can freeze them without icing.

I like to leave the candy cane ones without icing.

Print

Italian Christmas Cookies

These Italian Christmas cookies were originally used as wedding cookies.

Course Dessert

Cuisine Italian

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Author Renata Solski

Ingredients

• 3 1/4 cup butter or margarine personal preference
• 1/2 cup confectioners' sugar icing sugar
• 1/2 cup white sugar
• 3 cups flour
• 1 tsp baking powder
• 1 tbsp Sambucca or Anisette personal prefrence
• 3 large eggs

Instructions

1. Preheat oven to 350 degrees F.

   Beat the butter for about a minute.  I use the paddle on my mixmaster.

   Add both sugars.

   Add eggs one at a time.

   Mix flour and baking powder and add to wet ingredients.

   Beat on medium until it comes together.

   Turn onto a floured surface and knead a couple of times.

   Divide dough into two.

   Take the first half and make small logs.  Intertwine two logs together pinching both ends.

   Take the second half of the dough and divide in two.  Add red food colouring to one part and green to the other part.

   Make logs and put together one red and one green. Intertwine and make hooks to look like candy canes.

   Put on parchment paper lined cookie pans and cook for 15 minutes.

   Remove cookies and cool on racks before icing or freezing.