Italian Christmas Cookies are a delicious cake-like cookie with a hint of anise and sweet glaze.
PREP TIME 50 minutes COOK TIME 20 minutes TOTAL TIME 1 hour & 10 minutes
Ingredients
3/4 cup butter, softened (12 TBSP)
1/2 cup powdered sweetener (I used a mink fruit / Erythritol mix)
1/2 cup sweetener (I used a mink fruit / Erythritol mix)
3 eggs (room temperature)
3 cups almond flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon anise extract
Glaze
1 cup powdered sweetener
3 tablespoons coconut or almond milk
1 teaspoon vanilla extract
Sugar free Sprinkles
YIELD: 28 COOKIES
Instructions
1. In a medium bowl, whisk together almond flour, salt and baking powder. Set aside.
2. In a second mixing bowl, mix together the butter and sugars until nice and creamy.
3. Add eggs, 1 at a time. Then add the vanilla and anise flavoring.
4. Slowly mix in the flour mixture.
5. Refrigerate dough for 1 hour.
6. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
7. Roll dough into 1 inch balls. I use a cookie scoop. Dip the bottom of a small glass into some powdered sugar and press each ball down slightly.
8. Bake for 15-20 minutes.
9. Remove and cool completely.
Make the glaze
10. Sift two cups of powdered sugar in a bowl. Whisk in milk and vanilla.
11. Dip top of each cookie in the glaze. Garnish with some nonpareil sprinkles.
12. Allow glaze to dry before storing
