Food Recipes Angeletti Cookies 3.1 (992) 18 Reviews This Italian Christmas cookie blends all the things we love about sugar cookies and shortbread. By Gina Marie Miraglia Eriquez Gina Marie Miraglia Eriquez Gina Marie is a chef and food editor with over 20 years of experience. Her work has appeared in Gourmet Magazine, Bon Appétit, AOL's Kitchen Daily, and Real Simple, among others. Highlights: * Over 20 years of experience in the food industry * Culinary Arts and Foodservice Management degree * Baking & Pastry certificate from the Institute of Culinary Education * Former food editor at Gourmet Magazine Real Simple's Editorial Guidelines Updated on October 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Schrager Hands On Time: 30 mins Total Time: 1 hrs Yield: 36 cookies Jump to Nutrition Facts Baking a variety of Italian Christmas cookies is a tradition that many families treasure. But not all holiday cookies are created equal, and some take dramatically longer to finish than others. Luckily, whipping up a batch of Angeletti cookies is quick and easy, and you don't have to be an advanced baker to get these right. Once you get the hang of it, you can serve dozens of these little balls in under an hour. The result is a satisfying bite that tastes like a sugar cookie shortbread hybrid. To finish the dessert, drizzle them with glaze and keep them plain or decorate them with multicolor nonpareil sprinkles. If you go the sprinkle route, top the cookies off before the glaze is fully set. Ingredients 8 tablespoons (1 stick) unsalted butter, melted ½ cup granulated sugar ½ teaspoon pure vanilla extract 2 large eggs 2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough 2 teaspoons baking powder ¼ teaspoon kosher salt Glaze: 1 ⅓ cups confectioners’ sugar ½ teaspoon pure vanilla extract 2 tablespoons multicolor nonpareil sprinkles, for decoration (optional) Directions Heat oven to 375° F. In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix). With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary). Dip the top of each cookie into the glaze, rounded side up, on a rack set over a piece of parchment paper. Sprinkle with nonpareils, if using. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days. Rate it Print Nutrition Facts (per serving) 81 Calories 3g Fat 13g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 81 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 18mg 6% Sodium 48mg 2% Total Carbohydrate 13g 5% Total Sugars 7g Protein 1g Calcium 9mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.