Italian Christmas Cookies

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Mark Leslie, author of "Beyond the Pasta: Recipes, Language & Life with an Italian Family" shows you, once again, that you don't need a glamorous kitchen to prepare a great home cooked meal ... and that includes Italian Christmas cookies for the holidays! Enjoy this cooking lesson and visit: beyondthepasta.com for the "Biscotti Natale" recipe and for more information about Mark's book, food and Italy.

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This is my recipe for the best ever Christmas cookies, for all of those who asked for it. Everyone who tries these cookies seem to love them, i hope yours turn out as good or better then mine did. good luck and Marry Christmas.

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Pizzelle is an Italian waffle cookie that is especially popular around Easter and Christmas. They are fairly large, at around five inches, and are usually made one or two at a time. It is traditionally made with a pizzelle maker, similar to a waffle iron, held by hand over a stove burner. With the creation of electric irons, they are becoming a popular snack for people who lack the time to prepare them in the old fashioned way. The irons leave a snowflake pattern on the cookies.

If you are going to make these cookies by hand, you'll need flour, sugar, eggs, and butter, margarine, or vegetable oil. You'll also need flavoring. Common flavorings include anise, vanilla, lemon zest, chocolate, cinnamon, and orange. If you don't have the time or inclination to cook but still want fresh cookies, you can also buy a pizzelle mix. In some grocery stores, you can buy premade pizzelles.

There are many comparable cookies in various regions. Krumkakes from Norway are quite similar. The pizzelle is thought to be based on the crustulum, which is an ancient Roman cookie. Although pizzelle is the most common name, in the Lazio, Italy area they are called ferratelle and in Molise they might also be called cancelle.

Pizzelles can be eaten in a variety of ways. Sometimes they are had as flat cookies. They are often crunchy, but they can also be prepared in a way to make them chewy and soft. A wooden dowel can be used when they are fresh to roll the pastry into a cone shape. This pastry can then be filled with cannoli cream or another filling. A filling can also be spread on them while flat to make a sandwich cookie.

While they can be eaten year round, they are mostly known for special occasions. These include the Christmas season and Easter weekend. Italian weddings are also a common place where these are found. However, since technology makes it easier to cook fresh ones at home with little effort, they are gaining popularity as a treat that can be eaten at any time.

Though they may always be most prevalent in Italian households, they are gaining mainstream appeal. If local grocery stores don't carry them prepackaged, they can always be purchased over the internet. Pizzelle bakers have made it simply for anyone to make up a stack of cookies on a Sunday morning. They are good both fresh and after they have cooled.

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I love cookies. I love everything about cookies. I love the shape and the smell and the taste of cookies. I've eaten all kinds of cookies - store bought cookies, Christmas cookies, really BIG cookies, and cookies I baked myself. None, however, can compare to my Little Gram's Chocolate Chip Cookies - the greatest of all cookies.

These cookies are made with chocolate chips, crushed peanuts, brown sugar, shortening, flour, baking soda, and four eggs. All these ingredients are mixed together, molded into about 60 raw cookies, and baked at 400 degrees for thirteen minutes. Believe it or not, this simple formula makes the perfect chocolate chip cookie. They're practically a food group.

To properly eat this circular blob of perfection, I perform the "Ritual of the Perfect Cookie." First, I get a large glass of milk. Then, I take the red, slightly dented cookie-filled tin and slowly remove the lid. Inside lay the precious delights. I look for the best one to eat first; its about an inch in diameter and speckled with chocolate chips and peanut chunks. Smiling, I baptize it in the milk and swallow it whole. I eventually consume as many as my mortal body can hold. This is my ritual for eating my Little Gram's Chocolate Chip Cookies.

When I am eating her cookies I taste sensations that I never dreamed possible. Waves of deliciousness orally enter me, spreading rapidly through my body, and I experience a burst of energy unknown to most humans. I feel as if I have a perfect body, perfect vision, and even perfect spelling. I am mentally and physically a better person, at one with the world. And that is after only one cookie!

It sounds as if I am exaggerating, and maybe I am...just a little, but my Little Gram's are the best darn cookie I've ever eaten. One ingredient of the cookie I failed to mention is also the most important: love. My great grandma's love gives the cookies shape, taste, character, and that's why Little Gram's Chocolate Chip Cookies - are the greatest of all cookies.

Little Gram's Chocolate Chip Cookies
4 eggs
1 lb of flour
1/2 lb of brown sugar
1 cup of chopped peanuts
6 oz. of chocolate chips
1/2 of shortening
1/4 tsp of baking soda
1/4 tsp of baking powder

Beat shortening then add sugar. When light and fluffy, add eggs. When fluffy add flour and beat. When it gets too heavy for beater add flour by hand. Add nuts and chips. Bake at 14 minutes at 375 or 13 minutes at 400 according to which is best for your stove. Makes approx 60 cookies.

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These cookies are filled with color and sweetness.

1 1/2 cups gumdrops

3/4 cup walnuts, coarsely chopped

1/2 cup golden raisins

1 3/4 cups all purpose flour, divided

1/2 cup shortening

1 cup packed brown sugar

1 egg

1/4 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 400 degrees.

Take out all of the black gumdrops and store for another use. Cut the remaining gumdrops into small pieces. Place gumdrops into a bowl. Add in the walnuts, raisins and 1/4 cup flour; toss to coat. Set aside.

In a mixing bowl, cream shortening and brown sugar. Add egg; beat in buttermilk, flour; stir into creamed mixture. Add gumdrop mixture and mix well. Chill for 1 hour.

Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake at 8 to 10 minutes. Let cool .

Makes 36 cookies.

=> Christmas Cookie Recipes: Frosted Cashew Cookies

A tasty frosted cookie decorated with a cashew in the middle.

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1/3 cup sour cream

1/2 teaspoon vanilla extract

2 cups all purpose flour

3/4 teaspoon each baking powder, baking soda, and salt

1 3/4 cup salted cashew halves

Browned Butter Frosting

Preheat oven to 375 degrees.

In a mixing bowl, cream the butter and brown sugar. Beat in the egg, sour cream and the vanilla; mix well.

Combine the flour, baking powder, baking soda and salt; add to the creamed mixture; mix thoroughly. Fold in the cashews.

Drop by rounded teaspoonfuls onto greased baking sheets.

Bake for 8 to 10 minutes or until lightly browned. Let cool before serving.

Browned Butter Frosting

1/2 cut butter

3 tablespoons half and half cream

1/4 teaspoon vanilla extract

2 cups confectioners' sugar

Additional cashew halves, optional

Directions

In a saucepan, lightly brown the butter. Remove from heat. Stir in the cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies. Top each cookie with a cashew half, if desired.

=> Christmas Cookie Recipes: Soft Mincemeat Cookies

A unique holiday cookie with the distinct taste of mincemeat.

1/4 cup butter, softened

3/4 cup packed brown sugar

2 eggs

3/4 cup mincemeat

1 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups semisweet chocolate chips

1/2 cup walnuts, chopped (optional)

Directions

Preheat oven to 350 degrees.

In a mixing bowl, cream the butter and brown sugar. Add in the eggs and mincemeat; mix well.

Combine flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts, if desired.

Drop cookie dough by the tablespoonfuls onto a greased baking sheet, space 2-inches apart. Bake for 10 to 12 minutes, or until golden brown. Let cool completely.

Makes 48 cookies.

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Almond Crescents, Italian Lemon Cookies

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The chocolate marshmallow cookie recipe is loaded with chocolate, in both the cookie as well as the frosting. Although with this cookie it's what's hidden inside that makes this treat unforgettable; a soft fluffy marshmallow!

Ingredients

1/2 cup butter-flavored shortening

3/4 cup granulated sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

18 large marshmallows, halved

Frosting:

3 tablespoons salted butter, softened

3 cups powdered sugar

3 tablespoons unsweetened cocoa

1 pinch salt

4-6 tablespoons milk

Hardware

Whisk

Large bowl

2 x medium bowls

Cookie sheets

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.

Step 3: In a large bowl, with an electric mixer set on medium-high speed cream together the shortening and sugar.

Step 4: Beat in egg, milk, and vanilla extract.

Step 5: Gradually beat flour mixture into the creamed mixture.

Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 8 minutes, remove from oven and place a halved marshmallow, cut side down, onto each cookie. Return to oven and bake for 2 more minutes. Immediately transfer cookies to a cooling surface.

Frosting:

Step 1: In a medium bowl, cream butter, sugar, cocoa, and salt with an electric mixer.

Step 2: Add enough milk to achieve spreading consistency.

Step 3: Frost cooled cookies.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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Most of you diabetics know that all our sweets cost more in the stores than the regular sweets do. If you are tired of buying the more expensive cookies, or you pass them up to save money, try these quick and easy Oatmeal Raisin Cookies that are sweetened with orange juice or the Orange Drop Cookies. The Orange Drop Cookies do have a small amount of sugar so remember that when adding these to your diet.

OATMEAL RAISIN DROP COOKIES

1 cup all-purpose flour

1 cup uncooked rolled oats

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp baking soda

1/8 tsp ground cloves

3/4 cup frozen apple juice concentrate, thawed

3 tbsp egg substitute

2 tbsp margarine, melted

2 tsp vanilla

1/2 cup raisins

Preheat oven to 375 degrees. Spray baking sheets with nonstick cooking spray. Combine flour, oats, baking powder, cinnamon, nutmeg, baking soda, and cloves in a large bowl. Combine remaining ingredients in a medium bowl; blend well. Add to dry ingredients; blend well. Cover and refrigerate for 20 minutes. Remove from refrigerator and drop 2 tablespoonfuls dough 2 inches apart onto prepared baking sheets. Bake 20 minutes or until lightly browned. Cool completely on wire racks.

Yield: 28 cookies

ORANGE DROP COOKIES

1 cup butter, softened

1 1/2 cups Splenda

1/2 cup sugar

3 eggs

1/3 cup unsweetened orange juice

1 tbsp grated orange peel

4 cups flour

2 tsp baking powder

1 tsp baking soda

In a mixing bowl, cream butter, sugar, and Splenda together. Beat in eggs, orange juice, and orange peel. Combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the creamed mixture and mix well. Drop by teaspoonfuls 2-inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until edges begin to brown. Remove to wire racks to cool.

Yield: 8 dozen

Note: These cookies do contain a small amount of sugar. Remember this when working them into your diet. Do not over indulge!

Enjoy!

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Kids and adults all love homemade cookies, especially during the holidays. Treat your family to some new "All Time Favorite Cookies" this holiday season!

Below are 3 special Christmas cookie recipes for you to prepare this holiday season.

1. New England Christmas Cookies

Ingredients:

- 3/4 cup of melted shortening
- 3/4 cup of melted butter
- 1 cup of brown sugar
- 1 cup of white sugar
- 1 teaspoon of cinnamon
- 1 cup of sliced blanched almonds
- 3 eggs, beaten
- 1 teaspoon of salt
- 3 1/2 cups of flour
- 1 1/2 teaspoons of soda

Directions:

- Cream sugar and melted ingredients.
- Beat eggs and add to creamed mixture.
- Sift together all dry ingredients and beat into dough.
- Stir in almonds.
- Form dough into small rolls and wrap in wax paper.
- Refrigerate overnight.
- Slice thin and bake at 350 degrees for 8 to 10 minutes.
- Do not over bake.

2. Christmas Cookie Slices

Ingredients:

For The Dark Mixture:

- 3 cups of flour
- 1 teaspoon of soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1 cup of shortening
- 1 1/2 cups of brown sugar
- 2 eggs
- 1 cup of raisins, ground
- 1 cup of nuts, ground

For The Light Mixture:

- 2 cups of flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of soda
- 1/2 cup of shortening
- 3/4 cup of sugar
- 1 egg
- 1 teaspoon of vanilla
- 2 tablespoons of water
- 1/4 cup of chopped candied cherries

Dark Mixture:

- Sift together flour, soda, salt and spices.
- Cream shortening with brown sugar, add eggs and beat well.
- Stir in dry ingredients, nuts and raisins.

Light Mixture:

- Sift together flour, salt and soda.
- Cream shortening and sugar, add egg, vanilla and water and mix well.
- Blend in dry ingredients.
- Stir in cherries.
- Pack half of dark mixture into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches.
- Add all of light dough to make a second layer, top with remaining dark dough.
- Pack firmly. Refrigerate at least 24 hours.
- Remove from pan and cut dough lengthwise in half.
- Then slice in 1/4 inch slices.
- Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes.
- Remove immediately from pan.

3. Christmas Cookie Wreaths

Ingredients:

- 2 eggs, beaten
- 1/2 cup of butter
- 1 cup of chopped raisins
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground ginger
- 1 cup of sugar
- 4 teaspoons of sweet cream
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 3 1/2 cups of flour (sifted)

Directions:

- Mix butter and sugar in bowl until creamy.
- Whip eggs and sweet cream.
- Add other ingredients and mix well until mixture becomes dough.
- Place in refrigerator to chill.
- Preheat oven to 375 degrees.
- Remove dough from refrigerator and cut small pieces.
- Roll into wreath shapes.
- Place on ungreased cookie sheet.
- Bake for 12 minutes.
- Let cookies cool.
- Add decorations if desired.

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