Italian Christmas Cookies

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 4 tsp Baking powder
  • 2 cup Confectioners' sugar
  • 3 1/2 cup Flour
  • 1 Icing
  • 1 cup Sugar
  • 4 tsp Vanilla

• Snacks

  • 1 Cookies

• Dairy

  • 1/2 cup Butter

• Liquids

  • 6 tsp Water

Found on cakescottage.com

Ingredients

• Cookies
• 4 eggs
• 1 cup sugar
• ½ cup butter
• 2 tsp. vanilla
• 3½ cup flour
• 4 tsp.baking powder
• Icing
• 2 cup sifted confectioner’s sugar
• 2 tsp. vanilla
• 6 tsp. water

Directions

• Cookies
• In a bowl sift together the flour and baking powder , set aside.
• In a large mixing bowl, cream together the butter and sugar.
• Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.
• Knead until dough is firm and not sticky, adding more flour if necessary.
• Refrigerate 1 hour.
• Cut off small amount of dough and roll on floured surface into 6 inch strips.
• Twirl into shape and place on greased cookie sheets.
• Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
• Remove cookies to wire rack and cool completely before glazing.
• Icing
• Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
• Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
• Top with sprinkles, while glaze is still wet.