Italian cookies are a soft baked delicious classic cookie. Also, called Italian Christmas cookies, this cookie is welcomed year-round in my house. This version is gluten-free and dairy-free and every bit as tasty! Plus, included is an easy fantastic frosting recipe! Plus, lots of tips!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium-sized bowl, add the dry ingredients and whisk together. (Flour, sugar, baking powder, salt) Set aside.
Using an electric mixer, cream the shortening and sugar together. This will take a few minutes.
Then add the eggs, one at a time, mixing after each one.
Then add the vanilla extract and mix together.
Add the flour mixture and mix until combined. You can also
You can also add chopped walnuts, raisins, or chopped chocolate bits to the cookie dough if desired.
You can cover and refrigerate this dough if you choose. I usually bake up the cookies right away.
Using a small ice cream scoop, roll the dough into the size of a walnut. Place cookies on the baking sheet a few inches apart.
Bake for about 10-12 minutes until cookies are slightly golden at edges.
Take out of the oven and cool completely before frosting.
To make the frosting, add the confectioner's sugar to an electric mixer along with the shortening and a tablespoon of milk.
Beat for a few minutes and add milk as needed to get a creamy silky frosting.
Using an icing spatula, swirl the frosting on the top of the cookies. Keep plain or add sprinkles.
The original recipe from the recipe tin was written in a traditional way. Before I was gluten and dairy-free, this is the way I always enjoyed them. I'm so glad to have this new version to enjoy.
However, most of my family does not follow a special diet, and to make this recipe for them, I simply use All-purpose flour for the gluten-free flour and either shortening or butter for the palm shortening.
For the frosting, the traditional recipe calls for confectioner's sugar, shortening or butter, and milk using the same measurements in the recipe.