These delightful Italian cookies have been passed down through generations, and for good reason—they’re soft, flavorful, and packed with the essence of lemon. Whether it’s Christmas, Easter, or any special occasion, these cookies are always a hit at family gatherings. The combination of lemony sweetness and a rainbow of colorful nonpareils makes them both delicious and festive!
Ingredients:
For the Cookies:
- 1 cup shortening (you can use vegetable shortening or butter for a slightly different flavor)
- 1 cup granulated sugar
- 5 large eggs
- 2 tsp lemon extract (for that fresh, zesty lemon flavor)
- 3 cups all-purpose flour
- 3 tsp baking powder (helps give the cookies their light and fluffy texture)
- 1 tsp salt
For the Icing:
- 1 box powdered sugar (typically 16 oz)
- 2 tsp lemon extract (adds an extra zing to the icing)
- 1 tbsp milk (you can adjust this amount based on how thick you want your icing)
For Decoration:
- Rainbow nonpareils (for that pop of color and crunch!)
Directions:
Making the Cookies:
- Cream the shortening and sugar: In a large mixing bowl, cream together 1 cup of shortening and 1 cup of sugar at medium speed. Use an electric mixer to get a smooth and fluffy texture. This should take about 2-3 minutes.
- Add the eggs and lemon extract: Add the 5 eggs, one at a time, mixing well after each addition. Once all the eggs are incorporated, add 2 tsp of lemon extract and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together 3 cups of flour, 3 tsp baking powder, and 1 tsp salt. Slowly add the dry ingredients to the wet mixture, a little at a time, mixing on low speed to ensure everything is well combined.
- Shape the dough: Flour your hands lightly. Take 1 tablespoon of dough at a time and roll it into a ball. Place each ball onto a parchment paper-lined cookie sheet. Be sure to space them about 2 inches apart.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for about 10 minutes, or until the edges are lightly golden. The cookies should be soft and puffy, so don’t worry if they don’t look completely brown on top. Once done, remove from the oven and let them cool completely on a wire rack.
Making the Icing:
- Mix the icing ingredients: In a medium-sized bowl, combine the box of powdered sugar, 2 tsp lemon extract, and 1 tbsp of milk. Stir until smooth. If the icing is too thick, add a little more milk to thin it out to your desired consistency. If it’s too runny, add more powdered sugar to thicken it.
Decorating the Cookies:
- Ice the cookies: Once the cookies are completely cooled, use a spoon or a small offset spatula to spread the lemon icing on each cookie. You can drizzle or spread it thick, depending on your preference.
- Add the nonpareils: While the icing is still soft, sprinkle the rainbow nonpareils generously over the top of each cookie. The little candy beads not only add color but a satisfying crunch to the soft, lemony cookie.
- Let the icing set: Allow the icing to firm up at room temperature before serving, about 30 minutes.
Benefits of Grandmother’s Italian Holiday Cookies:
- A Family Tradition: This recipe has likely been a part of many holiday memories for generations, creating a sense of nostalgia and tradition every time you make them.
- Perfect Balance of Sweet and Tangy: The cookies themselves are subtly sweet, while the lemon extract and icing provide a refreshing tangy contrast that’s just the right amount of citrusy flavor without being overpowering.
- Simple and Quick: These cookies are surprisingly easy to make, with no need for fancy equipment or complicated techniques. You only need a few basic ingredients, and the steps are straightforward enough for even beginners to handle.
- Customizable Decorations: The nonpareils add an adorable and colorful finish, but feel free to experiment with other decorations like sprinkles, colored sugars, or even small edible flowers for a personalized touch.
Frequently Asked Questions (FAQ):
1. Can I use butter instead of shortening?
- Yes! You can swap out the shortening for butter, but note that it might change the texture slightly. Butter will give the cookies a slightly richer flavor, but shortening helps keep them soft and tender for longer.
2. Can I make the dough in advance?
- Yes, you can make the dough ahead of time and refrigerate it for up to 2 days. Just be sure to let the dough come to room temperature before rolling it into balls and baking.
3. Can I freeze the cookies?
- Absolutely! You can freeze the cookies before or after icing. Just be sure to store them in an airtight container or freezer-safe bag. If freezing after icing, it’s best to let the icing harden first, so it doesn’t smudge.
4. How do I store these cookies?
- Once the cookies are fully iced and decorated, store them in an airtight container at room temperature for up to 5 days. If they last longer than that, they can be stored in the fridge to keep the icing fresh.
5. Can I use a different flavor extract?
- While lemon is traditional, you can absolutely experiment with other extracts like almond, vanilla, or orange for a different twist on the flavor.
6. The icing is too thick. What should I do?
- If the icing is too thick, just add a tiny bit more milk, a teaspoon at a time, until you reach a smooth, spreadable consistency. If it gets too runny, simply add more powdered sugar to thicken it back up.
Final Tips:
- Flour your hands: The dough can be a bit sticky, so flouring your hands will make rolling the dough into balls much easier and less messy.
- Add a touch of zest: If you want to enhance the lemon flavor, feel free to add a teaspoon of fresh lemon zest to the dough or the icing.
- Make it festive: These cookies are perfect for customizing with colorful sprinkles or even themed decorations for different holidays. Think red and green for Christmas, or pastels for Easter!
Enjoy these delicious, family-loved cookies that bring a little bit of Italy to your holiday celebrations. They’re sure to become a new favorite in your household, just like they are in mine! 😄