Nonna’s Italian Christmas Cookies

In the words of our Founding Father Kevin: "Baking and decorating these cookies with the multiple generations of our huge family was one of the fondest memories from my childhood – a time I looked forward to every year. I felt connected to my culture and traditions: an indescribable joy that comes from being surrounded by people I loved. It also didn't hurt that the end result was so delicious."

BY: KEVIN MORSE AND JERILYN BRUSSEAU, WITH THANKS TO SHIRLEY CORRIHER

Prep Time

20-25 minutes

Bake Time

15 minutes

Total Time

2 hours 30 minutes

Yield

45 33-gram cookies

Ingredients

 

For the cookies:

 

¾ cup (170g) butter, unsalted, softened

1¼ cups (248g) sugar, white granulated

5 large eggs, whole

6 tablespoons (84g) canned evaporated milk

2 teaspoons (8.4g) vanilla extract

2 tablespoons (28g) Grand Marnier or other orange liquor

2¼ teaspoons (8g) baking powder

¾ teaspoons (4g) salt

4½ cups (595g) + ½ cup (70g) Organic Edison all-purpose flour

For Shirley Corriher's vanilla-buttercream frosting:

1 cup (227g) butter, unsalted, softened

4 cups (454g) powdered sugar

1/8 teaspoon (4 drops) pure almond extract

2 teaspoons (8.4g) vanilla extract

1/4 teaspoon (1.5g) salt

2 tablespoons (30g) whole milk

Optional: 1 tablespoon (15g) light corn syrup, for a nice, glossy frosting

Baker's Notes

With this cookie recipe, you can either roll and cut this dough in two batches or can you tightly wrap the other half in parchment, place it in a container with a tight-fitting lid, and refrigerate and use within 24 hours.

Most bakers are used to chilling cookie dough for at least an hour before baking. In our experience, this dough behaves better at room temperature. So if you opted to save the second half of the recipe for later use, let the dough come to room temperature before you start rolling it.

Instructions

To make the cookies:

  1. Preheat the oven to 375°F. Place the rack in the center of the oven
  2. In a bowl of an electric stand mixer, cream the butter and sugar until light and fluffy, approximately 3 minutes.
  3. Add eggs and combine thoroughly.
  4. With the mixer on low speed, slowly add evaporated milk, vanilla, and Grand Marnier.
  5. In a separate bowl, combine 4½ cups flour, baking soda, and salt. Stir well.
  6. With a mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Blend well.
  7. With a mixer still running on low, add the remaining ½ cup flour. As soon as it is blended, stop the mixer.
  8. The dough will be soft and sticky. The secret of these cookies is to add just enough flour to be able to handle it, but no more.
  9. Lightly flour the countertop or marble surface, then turn out half of the dough out onto the floured surface.
  10. Lightly sprinkle the rolling pin and the surface of the dough with flour.
  11. Roll the dough to just under ¼" thickness. Lightly flour your favorite cookie cutters and cut out shapes. Place cookies on a parchment-lined baking sheet.
  12. Repeat with the other half of the dough.
  13. Bake at 375° for approximately 12-14 minutes, until the tops of the cookies are puffed and bottoms are slightly browned. The tops of these cookies do not brown.
  14. Place on a rack to cool completely before frosting.

To make the frosting:

  1. With the paddle attachment of an electric stand mixer, whip butter until soft. On low speed, beat in the almond extract and vanilla.
  2. Sift powdered sugar through a strainer to remove any lumps. Add to the butter and beat on the lowest speed. Scrape down the sides of the bowl as needed.
  3. Stir the salt into the milk to dissolve. Mix into the frosting on low speed just until smooth and creamy.
  4. Beat in corn syrup. Adjust to desired consistency by adding 1-2 tsp additional milk or cream or confectioner's sugar.
  5. This icing can be stored in an airtight container in the refrigerator for up to 2 weeks. Whip with the mixer or hand beater before using.
  6. Frost the cookies your favorite way.

Baker's Notes

With this cookie recipe, you can either roll and cut this dough in two batches or can you tightly wrap the other half in parchment, place it in a container with a tight-fitting lid, and refrigerate and use within 24 hours.

Most bakers are used to chilling cookie dough for at least an hour before baking. In our experience, this dough behaves better at room temperature. So if you opted to save the second half of the recipe for later use, let the dough come to room temperature before you start rolling it.


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