Instructions:
Cookies:
- In a bowl, sift together the 3½ cups of all-purpose flour and 4 tsp. baking powder. Set aside.
- In a large mixing bowl, cream together the ½ cup butter and 1 cup sugar until light and fluffy.
- Add the 4 eggs, one at a time, mixing well after each addition. Mix in the 2 tsp. vanilla extract.
- Gradually add in the sifted flour mixture to the wet ingredients and stir to combine.
- Knead the dough until it is firm and not sticky, adding a little more flour if necessary.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 375°F (190°C). Grease cookie sheets or line them with parchment paper.
- Take small portions of dough and roll them on a floured surface into 6-inch strips. Twirl into shape and place on the prepared cookie sheets.
- Bake in the preheated oven for 8-10 minutes, until the bottoms are lightly browned but the tops remain light.
- Remove from the oven and transfer to a wire rack to cool completely.
Icing:
- Combine the 2 cups of sifted confectioners’ sugar, 2 tsp. vanilla extract, and 6 tsp. (2 tablespoons) of water in a bowl until just smooth. The icing should be more thick than thin, but still runny.
- Dip the tops of the cooled cookies into the icing, then return them to the wire rack. Allow the icing to drip down the sides of the cookie.
- If desired, apply sprinkles while the icing is still wet for decoration.
Let the cookies sit until the icing sets before serving or storing. Enjoy your Italian Christmas cookies!