December 3, 2016

In our quest to find EASY-TO-MAKE desserts with a BIG PAYOFF, we had to share this cookie recipe that came our way via our cupcake historian.

Every Christmas, for the past few years, our historian pal brings us a batch of ITALIAN VANILLA CHRISTMAS COOKIES that he makes himself, following his mother Anna’s recipe (which, to a large extent, was her mother’s recipe).  We always find these cookies incredibly addictive. And he never quite gives us enough of them. (Hint. Hint.)

They’re a very simple cookie, with just the right touch of sugar and vanilla. They taste great on their own, AND they’re also great for dunking.

Here’s our original VINE VIDEO (which can only be SIX SECONDS LONG). Here’s our historian demonstrating, in speedy Vine fashion, how these cookies come together.

For those who’d like to see the steps in a little slower fashion, here’s the full recipe:

Start with:

1 ¾ cups sugar (ever-so-slightly more sugar is okay)

2 ¾ teaspoons vanilla (a little more vanilla is good too)

6 eggs

Blend the eggs, sugar and vanilla together.

Then add 1 ½ cups Crisco. (Other shortening is okay, but Crisco works best.)

Mix until smooth. No lumps.

Then, in a separate bowl, sift:

6 cups flour (don’t overdo flour; better to slightly underdo)

6 teaspoons baking powder

¼ teaspoon salt

Then add the sifted ingredients to the egg blend. Mix thoroughly with whisk or wooden spoon. Then knead with hands till very smooth.

Roll strips of dough into “S” curved shapes. The strips should be on the smaller side, approx 1½ inches. Very big and plump strips will not cook through.

Bake on ungreased cookie sheet at 375 degrees for about 15-20 minutes, depending on the oven.

Pull out when medium brown on bottom.

And that is that!

We promise you: you won’t be able to eat just one! And there’s a very good chance these cookies may become a holiday tradition of your own!

Happy Cookie-making,

Alan and Karen

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