Contents
- 1 The First Bite That Stole My Heart
- 2 My Cookie Disaster Turned Happy Accident
- 3 Why These Cookies Shine
- 4 A Cookie with Roots
- 5 Ingredients:
- 6 How to Make Italian Vanilla Almond Christmas Cookie Delights
- 7 3 Fun Twists on This Classic
- 8 Serving & Sipping Ideas
- 9 Storing and Serving Tips
- 10 Troubleshooting Common Issues
- 11 Your Questions, Answered
- 12 Spread the Joy
- 13 Italian Vanilla Almond Christmas Cookie Delights
The First Bite That Stole My Heart
The scent of vanilla and almond hit me as I stepped into Nonna Rosa’s kitchen. Warm cookies sat on the counter, their glaze still shiny. I took one bite, and the tender crumb melted in my mouth. The sprinkles added a cheerful crunch. Ever wondered how you could turn Italian Vanilla Almond Christmas Cookie Delights into something unforgettable? That moment made me crave them every holiday. Now, I make them to share that joy. What’s your first food memory that stuck with you?My Cookie Disaster Turned Happy Accident
My first batch of these cookies was a mess. I forgot to chill the dough, and they spread like pancakes. But the taste? Still heavenly. My family ate them all, lopsided glaze and all. That’s the magic of home cooking—it’s about love, not perfection. Have you ever had a kitchen fail that turned out okay? Share your story below!Why These Cookies Shine
• The ricotta keeps them soft, like a cloud with a hint of richness. • Almond glaze adds a nutty sweetness that pairs perfectly with vanilla. Which flavor combo surprises you most? Is it the cheese in the dough or the almond-vanilla duo? Try them and decide!A Cookie with Roots
These cookies hail from Southern Italy, where ricotta sweets are holiday staples. Families pass down versions of this recipe for generations. *Did you know the almond glaze was once a luxury, saved for special feasts?* Today, they’re a festive must-have. Do you have a family cookie tradition? Tell us about it!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 cup | Softened |
| Granulated sugar | 2 cups | |
| Eggs | 2 | |
| Vanilla extract | 1 Tablespoon | |
| Ricotta cheese | 15 ounce container | |
| All-purpose flour | 4 cups | |
| Baking soda | 2 teaspoons | |
| Kosher salt | 1 teaspoon | |
| Powdered sugar | 2 cups | |
| Almond extract | 1 teaspoon | |
| Salt | 1 pinch | |
| Cream or milk | 3-4 Tablespoons | Warmed |
| Christmas sprinkles | As needed | For garnish |
How to Make Italian Vanilla Almond Christmas Cookie Delights
Step 1 Preheat your oven to 350°F. Line a cookie sheet with parchment paper. This stops sticking and makes cleanup easy. Soft butter creams best with sugar. Step 2 Mix butter and sugar until fluffy. Add eggs, vanilla, and ricotta. Blend well but don’t overmix. Ricotta keeps cookies tender. Step 3 Whisk flour, baking soda, and salt in another bowl. Gently fold into wet ingredients. Chill dough 30 minutes for easier handling. Step 4 Scoop dough onto the sheet. Flatten slightly with a spoon. Bake 10 minutes until golden. Let cool 2 minutes before moving. Step 5 Whisk powdered sugar, almond extract, and milk for icing. Drizzle over cooled cookies. Add sprinkles fast—icing dries quick. (Hard-learned tip: Chill dough longer if sticky. Warm hands melt butter, making shapes messy.) What’s the secret to soft cookies? Share below! Cook Time: 10 minutes Total Time: 50 minutes Yield: 24 cookies Category: Dessert, Holiday3 Fun Twists on This Classic
Lemon zest in the dough adds a sunny twist. Perfect for spring gatherings. Chocolate drizzle swaps almond glaze for rich cocoa. Kids love this version. Coconut flakes mix into dough or top icing. Tropical holiday vibes. Which twist would you try? Vote in the comments!Serving & Sipping Ideas
Pair cookies with hot cocoa or spiced cider. For adults, try amaretto-laced coffee. Serve on a vintage platter for charm. Add fresh cranberries as garnish. Which would you choose tonight?
Storing and Serving Tips
These cookies stay fresh in an airtight container for 3 days. For longer storage, freeze them un-iced for up to 2 months. Thaw at room temp before icing. *Fun fact*: Chilling the dough overnight makes the flavors richer. Batch-cook note: Double the recipe—they disappear fast at parties! Ever tried freezing cookie dough for later? Share your tricks below.Troubleshooting Common Issues
Too crumbly? Add 1-2 Tbsp milk to the dough. If cookies spread too much, chill the dough longer. Icing too runny? Mix in extra powdered sugar, 1 Tbsp at a time. Why this matters: Small tweaks save time and ingredients. Did you face a different hiccup? Tell us how you fixed it!Your Questions, Answered
Q: Can I make these gluten-free? A: Swap flour for a 1:1 gluten-free blend. Add 1 tsp xanthan gum for texture. Q: How far ahead can I prep? A: Dough keeps 24 hours chilled, or freeze unbaked scoops for 3 months. Q: What if I don’t have ricotta? A: Use full-fat Greek yogurt—it adds similar moisture. Q: Can I halve the recipe? A: Yes! Bake time stays the same. Q: Why almond extract in icing? A: It gives a festive twist, but vanilla works too.Spread the Joy
These cookies bring smiles—just like my grandkids’ messy first baking attempt. Why this matters: Food connects us. Tag @SavoryDiscovery on Pinterest with your cookie photos. Happy cooking! —Elowen Thorn.
Italian Vanilla Almond Christmas Cookie Delights
Description
Experience the delightful flavors of Italian Vanilla Almond Christmas Cookie Delights, featuring a soft ricotta-based cookie with almond icing.
Ingredients
Instructions
- Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
- In a large bowl, cream together 1 cup butter and 2 cups sugar. Then mix in the 2 eggs, 1 Tablespoon vanilla and 15 ounces ricotta cheese.
- In a separate bowl, mix together 4 cups flour, 2 teaspoons baking soda and 1 teaspoon salt. Then add to the wet ingredients and mix just until combined. Chill dough at least 30 minutes, up to 24 hours.
- Using a spoon or small-medium cookie scoop, drop the dough onto the cookie sheet. Use another spoon or your finger to help the dough onto the pan.
- Bake for 10 minutes, or until the bottoms get lightly golden brown and the middle is set (no longer wet looking). Allow to sit on the pan for 2 minutes and then transfer to a cooling rack, so the bottoms don’t over brown.
- Whisk together 2 cups powdered sugar, 1 teaspoon almond extract, 1 pinch salt and 3 Tablespoons cream or milk until smooth. If icing is thick, add the last Tablespoon of milk to thin it out.
- Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.
Notes
- For best results, chill the dough as recommended to prevent spreading. Decorate with festive sprinkles for a holiday touch.
Christmas, Cookies, Vanilla, Almond, Ricotta