Traditional Italian Christmas Cookies Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Traditional Italian Christmas Cookies bake soft anise or almond-scented dough into cakey rounds glazed with sweet icing and rainbow sprinkles for Nonna’s holiday magic.

Ready in 45 minutes plus chilling, they serve 36 with melt-in-mouth texture and festive charm.

Why This Recipe Works

Oil creates tender crumb without butter heaviness. Extracts deliver authentic Italian aroma. Glaze seals moisture perfectly. Chilling prevents spreading. Sprinkles add crunch contrast.

Ingredients & Prep

Cookies:

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 3 tsp baking powder
• ½ tsp salt
• ¾ cup vegetable oil
• 3 large eggs
• ½ cup milk
• 2 tsp anise extract (or almond)

Glaze:

• 2 cups powdered sugar
• ¼ cup milk
• 1 tsp anise or vanilla extract
• Rainbow nonpareil sprinkles

Step-by-Step Instructions

1. Whisk flour, sugar, baking powder, salt.
2. Mix oil, eggs, milk, extract; combine with dry until soft dough forms.
3. Chill dough 30 minutes. Preheat 375°F.
4. Scoop 1-inch balls; place on parchment-lined sheets. Flatten slightly.
5. Bake 10-12 minutes until bottoms golden (tops stay pale). Cool completely.
6. Whisk glaze smooth; dip cookie tops, sprinkle immediately. Dry on rack.

Flavor Variations

Storage Tips

Airtight room temp 2 weeks; freeze 3 months unglazed.

FAQs

Spread too much?
Chill longer; flour hands.

Glaze runny?
More powdered sugar.

Dry texture?
Don’t overbake; more oil.

Conclusion

Traditional Italian Christmas Cookies Nonna-hug holidays festive perfection.

Traditional Italian Christmas Cookies Recipe

Print Recipe

Traditional chicken salsa verde tamales made with fluffy masa, tender shredded chicken, and tangy homemade green salsa, all wrapped in corn husks and steamed to perfection. Perfect for holidays, celebrations, or make-ahead meals.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 1 hr 15 mins
• Total Time: 2 hrs
• Yield: 20 tamales 1x
• Category: Main Dish
• Method: Steaming
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• Tamales:
• 30 dried corn husks
• 3 cups masa harina
• 2 cups warm chicken broth
• 2/3 cup lard or vegetable shortening
• 1 1/2 tsp baking powder
• 1 tsp salt
• Filling:
• 2 cups cooked chicken, shredded
• 2 cups salsa verde (homemade or store-bought)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste

Instructions

• 1. Soak corn husks in hot water for at least 30 minutes until pliable.
• 2. In a bowl, beat lard or shortening until fluffy. Mix in masa harina, baking powder, and salt.
• 3. Gradually add warm chicken broth and beat until light and spreadable.
• 4. In another bowl, combine shredded chicken with salsa verde, cumin, garlic powder, and salt.
• 5. Spread about 2 tablespoons of masa onto the center of each husk.
• 6. Add 1–2 tablespoons of chicken filling on top of the masa.
• 7. Fold sides of husk inward, then fold the bottom up to enclose.
• 8. Stand tamales upright in a steamer with open ends facing up.
• 9. Steam over simmering water for 60–75 minutes, adding water as needed.
• 10. Tamales are done when masa pulls away easily from the husk.
• 11. Let rest 10 minutes before serving.

Notes

• Freeze cooked tamales for up to 3 months.
• Use rotisserie chicken to save time.
• Serve with extra salsa verde or crema.

Nutrition

• Serving Size: 1 tamale
• Calories: 240
• Sugar: 1g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg

Keywords: chicken salsa verde tamales, green chile tamales, homemade tamales