italian holiday cookies

You can never have too many dessert recipes, so give italian holiday cookies a try. One serving contains 151 calories, 2g of protein, and 8g of fat. This lacto ovo vegetarian recipe serves 15 and costs 18 cents per serving. Many people made this recipe, and 197 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is a very budget friendly recipe for fans of Mediterranean food. If you have butter, salt, jam, and a few other ingredients on hand, you can make it. It is brought to you by Budget Bytes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is very bad (but still fixable). Similar recipes are Italian Holiday Cookies, Holiday Cookies: One Dough, Three Holiday Cookies, and Italian Holiday Frittata.

Servings: 15

Preparation duration: 50 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make sure the butter is at room temperature before you begin. Mix or cream together the butter and sugar. To do this use either a mixer or a fork to whip the butter and sugar together until it forms a soft, light yellow mixture.Separate the yolk and white of the egg. Set the white aside and add the yolk to the butter and sugar mixture. Also add the vanilla extract. Whip or mix the ingredients together again.In a separate bowl, stir together the flour and salt. When they are well combined, add them to the butter mixture. Stir everything together until the cookie dough is evenly mixed. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.After the dough has refrigerated, line a baking sheet with parchment paper and preheat the oven to 350 degrees. Divide the dough into portions approximately 1 tablespoon each, and shape them into balls.Place the shredded coconut in a bowl. Dip each ball of cookie dough in the reserved egg white and then coat in coconut. Place the coated cookies on the baking sheet. Press a finger into the top of each to make a dent. Spoon about teaspoon of jam into each indentation.Bake the cookies in the preheated 350 degree oven for 15 minutes or until the coconut is golden brown on the edges. Allow the cookies to cool so they can solidify and then enjoy!

 

Step by step:

1. Make sure the butter is at room temperature before you begin.

2. Mix or cream together the butter and sugar. To do this use either a mixer or a fork to whip the butter and sugar together until it forms a soft, light yellow mixture.Separate the yolk and white of the egg. Set the white aside and add the yolk to the butter and sugar mixture. Also add the vanilla extract. Whip or mix the ingredients together again.In a separate bowl, stir together the flour and salt. When they are well combined, add them to the butter mixture. Stir everything together until the cookie dough is evenly mixed. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.After the dough has refrigerated, line a baking sheet with parchment paper and preheat the oven to 350 degrees. Divide the dough into portions approximately 1 tablespoon each, and shape them into balls.

3. Place the shredded coconut in a bowl. Dip each ball of cookie dough in the reserved egg white and then coat in coconut.

4. Place the coated cookies on the baking sheet. Press a finger into the top of each to make a dent. Spoon about teaspoon of jam into each indentation.

5. Bake the cookies in the preheated 350 degree oven for 15 minutes or until the coconut is golden brown on the edges. Allow the cookies to cool so they can solidify and then enjoy!

Nutrition Information:

covered percent of daily need