Italian Christmas Cookie Recipes Giada

Super Easy Traditional Italian Christmas Cookies Recipe Savoring …

WebDec 19, 2022 · For the cookie dough: In a medium mixing bowl, sift together the flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat together the butter …

Rating: 5/5(2)

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Italian Flag Cookies Recipe Giada De Laurentiis Food …

WebNov 27, 2018 · Remove the plastic wrap from the dough and slice the dough into 1/4-inch slices. Place the cookies 1 inch apart on the baking sheet. …

Rating: 5/5(9)
1. Beat the butter, powdered sugar, granulated sugar and salt with an electric mixer on medium speed until pale and creamy, about 2 minutes. Add the egg and vanilla and mix on low to incorporate. Add the flour and beat on low speed until the flour is just incorporated. Divide the dough into 3 equal parts and place them in bowls. Add 15 drops green food coloring to one bowl and 25 drops of red to another and mix well to combine.
2. Lay a large piece of plastic wrap on a work surface. Starting with the green, pour the dough out into a long strip about 2 inches wide and 1 inch thick. Pour the white on top of the green in the same manner, forming another strip of the same dimensions; finish with the red. Wrap well, turn on its side so the colors are in the order of the Italian flag and refrigerate until firm, at least 3 hours.
3. Preheat the oven to 350 degrees F.
4. Line a baking sheet with parchment paper. Remove the plastic wrap from the dough and slice the dough into 1/4-inch slices. Place the cookies 1 inch apart on the baking sheet. Bake until just barely beginning to brown around the edges, 15 to 20 minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with the remaining dough.

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ChocolateChestnut Tortelli (Christmas Cookies) Food Network

WebJun 7, 2015 · Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment …

1. Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
2. Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).
3. Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes.
4. Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve.

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