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Angeletti (Italian Christmas Cookies)
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Prep Time:
30 minutes
30 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
90 minutes
90 minutes
Delicious Italian Christmas cookies with a shortbread-sugar cookie blend, glazed and sprinkled, freezer-friendly for 3 months.
Ingredients:
- 0.75 cup white sugar
- 0.5 cup unsalted butter, melted
- 0.25 cup whole milk
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 cups confectioners' sugar
- 3.5 tablespoons water
- 0.5 cup colored candy sprinkles
Instructions:
- Preheat the oven to 375°F (190°C) and generously grease a large cookie sheet.
- Combine sugar, butter, milk, eggs, and vanilla in a large bowl, whisk until smooth and well combined.
- In a medium bowl, combine flour, baking powder, and salt. Incorporate this dry mixture into the wet ingredients, stirring until well combined. Cover the dough with plastic wrap or waxed paper and allow it to rest for 5 minutes.
- Shape the dough into 1-inch balls using floured hands and place them 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven until the top is puffed and the bottom is light brown, about 7 to 8 minutes. Then transfer the cookies to a wire rack and allow them to cool for about 30 minutes. Shape the remaining dough into cookies and follow the baking instructions.
- In a small bowl, combine confectioners' sugar and water until smooth. Dip the cooled cookies into the glaze, then place them on a wire rack over waxed paper. Sprinkle with candy sprinkles and let the glaze set for 20 minutes.