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12 Days of Cookies Begins Again. Day 1

Our 9th Season of Cookie Recipes. We have talked about not doing it some years, but we do it as much for us as you! Holidays mean so many different things but cookies are universal. Cookie swaps, colorful packaging, on a plate for Santa or just having hot cocoa with the kids, having a diverse recipe box only makes you more impressive. Enjoy this season’s offerings and send us pictures of your favorites!

Italian Christmas Cookies

For the cookies:Italian Holiday Cookies
  • 1/2 cup butter
  • 1/4 cup shortening
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon  salt
  • 2 teaspoons anise extract 
For the glaze:
  • 3-4 Tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon anise extract
  • Preheat oven to 375 degrees.
  • Sift flour, baking powder and salt together in a bowl. Set aside.
  • In the microwave, melt butter and shortening (make sure the shortening is fresh or it will taste bad) together in a bowl.
  • Beat the melted butter and shortening together, about 2 minutes. Add granulated sugar and mix well. Add eggs, one at a time, beating well after each addition, about 1 minute each. Mix in anise extract.
  • Add the flour mixture to the creamed mixture slowly. Don’t overmix. If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don’t add too much.
  • Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.
  • Bake for 8-10 minutes. The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
  • Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.
  • For the glaze, slowly mix milk with powdered sugar and anise extract. The glaze needs to be thick to adhere to the cookie. Dip the top of each cookie into the glaze. Sprinkle each cookie with colorful sprinkles or nonpariels and leave them to completely dry.
  • This recipe will make at least 100 cookies if they are rolled into 3/4 inch balls.