Angeletti (Italian Christmas Cookies)
Description
These Italian Christmas cookies (angeletti) are a cross between a shortbread and a sugar cookie. Dipped in glaze and topped with sprinkles, they keep in the freezer for 3 months!
Ingredients
•
3/4 cup white sugar
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1/2 cup unsalted butter, melted
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1/4 cup whole milk
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3 large eggs
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1 1/2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 tablespoon baking powder
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1/4 teaspoon salt
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2 cups confectioners' sugar
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3 1/2 tablespoons water
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1/2 cup colored candy sprinkles
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
2
Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
3
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.
4
With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
5
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.
6
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.