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

Time 1h30m

Yield 30

Number Of Ingredients 11

Ingredients

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