Description
These traditional Italian Christmas cookies offer a delicate balance between soft cake and buttery shortbread, making them a festive staple for any holiday platter. With a rich texture provided by an extra egg yolk and a snowy finish of powdered sugar, they bring timeless Mediterranean warmth to your kitchen.
Ingredients
- All-Purpose Flour
- 1/2 cup Granulated Sugar
- Baking Powder
- 1 Large Egg
- 1 Egg Yolk
- Cold Salted Butter
- Powdered Sugar
Instructions
- Whisk together the all-purpose flour, granulated sugar, and baking powder in a large mixing bowl or food processor until the leavening is evenly distributed.
- Create a well in the center of the dry ingredients and add the beaten egg, egg yolk, and cold, cubed butter.
- Work the butter and eggs into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Turn the mixture onto a floured surface and gently knead by hand until it forms a soft, cohesive ball, then wrap in plastic and refrigerate for 30 minutes.
- Divide the chilled dough in half and roll out on a floured surface to 1/4 inch thickness.
- Cut into shapes using 1.5 to 2-inch cookie cutters and place on a parchment-lined baking sheet.
- Chill the cut cookies briefly while preheating the oven to 350F (180C), then bake for 10-12 minutes until just golden on the bottom.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, ensure your butter remains very cold during the mixing process to prevent the cookies from spreading too much. If you have time, chilling your metal cookie cutters before use can help create cleaner, sharper edges on your festive shapes.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian