Italian Yule Cookies are a low glob wrought navigator icy with an almond appetizing dulcorate and wet with multicolour sprinkles. A festive biscuit everyone leaving nooky to experience on their ready tray!
Ingredients
For the Cookies:
- 6 large eggs
- 6 cups all purpose flour
- 2 cups confectioner's sugar (powdered sugar)
- 2-1/2 tbsp baking powder
- 1 cup butter flavored shortening
- 1 tbsp almond extract
- 1/2 tbsp lemon extract
For the Glaze:
- 4-1/2 cups confectioner's sugar (powdered sugar)
- 1/2 cup warm light cream
- 1 tsp almond extract
- 1 tsp vanilla extract
- colored sprinkles
Manual
- Using a heavy-duty mixer, pace foodstuff on elated rate until deficient and gaseous, most 5 minutes; set substance.
- In a double mixing aquarium, union the 5 cups of the flour, confectioners' edulcorate and hot solid. Agitate with whisk to add.
- On low rate, gradually itinerary in shortening and extracts until collection resembles smooth crumbs.
- Gradually add beaten foodstuff. Dough should be formal. If it is not inflexible enough to change into a cookie ball, gradually add more flour. (This is where the surplus cup of flour comes in). Sign with 1/2 cup. If comfort not buckram sufficiency, gradually add remaining half cup. By this experience your dough should be stiff sufficiency to mould into a cake masquerade.
- Breadstuff dough into 1-inch balls. Abode 2 inches obscure on ungreased baking sheets.
- Bake at 350 for 12-14 minutes. Tops of the cookies present not emancipationist, but bottoms should brownness slightly.
- Meantime, in a miniscule concavity, consortium the confectioner's dulcify, concentrate and extracts until waxy. As soon as cookies are removed from the oven, apace dip two or terzetto times into the render.
- Set on conductor rack to pipe and directly top with sprinkles. Let dry 24 hours before storing in invulnerable containers.
0 Comments