Italian Almond Christmas Cookies
|For the cookies:|
3 cups all-purpose flour (extra if dough is sticky)
1 tbsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup canola oil
1 tsp vanilla
|For the almond icing:
2 cups powdered sugar, sifted
2-4 tbsp milk
1 tsp almond extract
Makes 30-40 cookies
- Preheat oven to 350 degrees. Lightly grease two cookie sheets and set aside.
- In a medium mixing bowl stir flour, baking powder and salt together with a whisk and set aside. In a large mixing bowl beat eggs, sugar, oil, and vanilla together with a hand mixer until well combined.
- Slowly add the flour mixture to the wet ingredients until a dough forms. You may have to finish mixing it by hand if it gets too sticky for the beaters. Add a little more flour to the dough if it’s still sticky after everything is mixed in.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Bake for 10-15 minutes or until bottom of cookie is golden brown. The tops will be pale and cracked.
- Let cookies cool on a cooling rack while you make the frosting.
- For the icing, sift 2 cups of flour into a mixing bowl. Add the almond extract and milk 1 tbsp at a time, until it’s the consistency you want. I like a thicker icing, so I used about 3 tbsp. Add a couple drops of food coloring to the icing if you want it colored.
- When cookies are cool, keep them on the cooling rack and put a cookie sheet underneath to catch the frosting. Icing them on the cooling rack allows the frosting to drip off the cookie for a cleaner look. Frost with a thick layer of icing and decorate with lots of sprinkles!
- *To store, place decorated cookies in layers separated by wax paper in an airtight container for up to three days. OR freeze undecorated cookies for up to three months. Thaw cookies before decorating.