Jessica’s Christmas Cookie Recipe

Check out Jessica’s multi-use cookie recipe as seen on ABC 6 with Alicia Vitarelli.

Ingredients:

6 eggs

5 cups all purpose flour

2 cups confectioner’s sugar

2 tbsp plus 1 ½ tsp baking powder

1 cup shortening

3 tsp almond extract

1 ½ tsp lemon extract

Glaze:

3 ¾ cup confectioner’s sugar

½ cup warm milk

1 tsp almond extract

1 tsp vanilla extract

Colored sprinkles

Directions:

  1. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners’ sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
  1. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
  1. Meanwhile, in a small bowl, combine the confectioners’ sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.

10 Comments

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  1. Carol Paulino
    Reply

    Your cookies looked amazing. Definitely going to try these next year. Already did many many many dozen cookies already. The kitchen is now closed until we get ready for our 7 fishes Christmas Eve. Have a Merry Christmas and a Happy New Year

    1. Jessica D’Ambra
      Reply

      Hi Carol, Thank you! Have a Merry Christmas and Happy New Year! Enjoy your 7 fishes 🙂

  2. Josephine M Fox
    Reply

    How can you eat these cookies without cooking the eggs.

    1. Jessica D’Ambra
      Reply

      Hi Josephine, The cookies are baked. We didn’t bake them in the segment on ABC 6. That was the raw cookie dough. Have a Merry Christmas and Happy New Year!

  3. Cheryl
    Reply

    One dough recipe roll out and cut bake same temp??

    1. Jessica D’Ambra
      Reply

      Hi Cheryl, Yes same temperature. The roll outs with cookie cutters bake maybe 1-2 minutes faster then the italian sprinkle (the round balls). Have a Merry Christmas and Happy New Year! 🙂

  4. Maria A Rivera
    Reply

    Thank you for sharing, I will bake these cookies with my granddaughter. Have a blessed holiday!

    1. Jessica D’Ambra
      Reply

      Your welcome. Enjoy! Have a very Merry Christmas and Happy New Year! 🙂

  5. laura messina
    Reply

    I just saw your video I have a question I have been trying to make my mom’s fig cookies we are from Sicily she passed 17 years ago and no one has her recipe can I use this dough to put the fig filling like u use with the jam please let me know what u think… thanks…

    1. Jessica D’Ambra
      Reply

      Hi Laura, I haven’t tried a fig filling yet with these but I was thinking about that. If I were going to do the fig filling then I would substitute the lemon extract for vanilla and then roll out the dough and cut it into squares… 2 1/2 inches about. Then add your fig filling and you can top with the icing and sprinkles! Let me know if you try it and how they turn out! Have a Merry Christmas and Happy New Year!

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