Italian White Christmas Cookies: A Taste of Nostalgia

Every year, as the first hint of frost kisses the air and the scent of pine needles begins to permeate the market stalls, my thoughts invariably drift back to a particular batch of cookies. They weren’t elaborately decorated, nor did they boast exotic spices. Instead, their charm lay in their simplicity, their delicate crumb, and the whisper of anise that transported me straight to my grandmother’s kitchen. I don’t recall their “official” name, but within our family, they were simply “Christmas Cookies,” a treasured tradition passed down, a sweet, edible embodiment of holiday cheer that always felt like a warm embrace.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 6-10 minutes
• Total Time: 26-30 minutes (plus cooling and icing time)
• Servings: Approximately 6
• Yields: 50-100 Cookies
• Dietary Type: Traditional (can be adapted)

Ingredients

The magic of these Italian White Christmas Cookies lies in their straightforward, accessible ingredients, forming a foundation for a truly delightful treat.

• 2 cups Crisco (vegetable shortening)
• 1 tablespoon butter
• 6 large eggs
• 2 cups granulated sugar
• 2 cups warm milk
• 2 teaspoons vanilla extract
• 1 teaspoon anise extract
• 11 cups all-purpose flour
• 11 teaspoons baking powder

For the Icing:

• Powdered sugar
• Water
• Optional: Red and green food coloring

Equipment Needed

• Large mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Wire cooling racks
• Small bowls for icing

Instructions

Crafting these cookies is a joyful process, best approached with a calm, measured hand, allowing the ingredients to meld beautifully.

1. Begin by preparing the base of your cookie dough. In a large mixing bowl, combine the Crisco and butter. Gently melt them together. Once melted, set this mixture aside to cool slightly. You want it warm, but not hot, to avoid scrambling the eggs later.

2. In a separate, generous mixing bowl, beat the eggs and granulated sugar together. Continue to beat until the mixture is pale yellow and slightly thickened – this incorporates air and contributes to the cookie’s tender texture.

3. To the beaten egg and sugar mixture, gradually add the warm milk, the vanilla extract, and the anise extract. Whisk everything together until it is well combined.

4. Now, carefully incorporate the slightly cooled Crisco and butter mixture into the wet ingredients. Stir until everything is harmoniously blended.

5. In another bowl, whisk together the all-purpose flour and baking powder. This ensures the leavening agent is evenly distributed throughout the dry ingredients.

6. It’s time to bring the dough together. Slowly add the dry ingredients (flour and baking powder mixture) to the wet ingredients. Work gently as you mix. Overworking the dough at this stage can result in tough cookies, so mix just until no dry streaks of flour remain. The dough will be soft.

7. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper if desired, for easier handling and cleanup.

8. Using a spoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between each cookie, as they will spread slightly.

9. Bake the cookies on the bottom rack of your preheated oven for 3 to 5 minutes. You are looking for the edges to just begin to set.

10. Then, carefully transfer the baking sheet to the top rack of the oven and continue to bake for another 3 to 5 minutes. The goal is for the bottoms of the cookies to come out lightly brown, indicating they are cooked through without becoming crisp. The tops should remain pale.

11. Once baked, remove the baking sheets from the oven. Let the cookies cool on the baking sheets for a minute or two before carefully transferring them to a wire cooling rack to cool completely. Ensuring they are fully cooled before icing is crucial for a smooth, even finish.

12. While the cookies are cooling, prepare the icing. In a small bowl, mix powdered sugar with just enough water to achieve a smooth, pourable consistency. You want it thick enough to coat the cookies but thin enough to spread easily. For a festive touch, you can divide the icing into separate bowls and stir in a drop or two of red and green food coloring.

13. Once the cookies are completely cool, dip or spread the icing over the tops. You can be as simple or as creative as you like with the icing.

Expert Tips & Tricks

• Temperature Control is Key: When melting the Crisco and butter, ensure it cools sufficiently before adding to the eggs. Too hot and you’ll cook them; too cold and it won’t emulsify properly.
• Gentle Mixing: The instruction to “work gently” when adding the flour is paramount. Think of it as coaxing the dough together, not vigorously combining. This preserves the delicate crumb.
• Oven Variations: Ovens can be temperamental. Keep a close eye on your cookies, especially during the first batch. The dual-rack baking method creates a perfectly tender cookie with a hint of golden bottom. If your oven bakes unevenly, you may need to rotate your baking sheets halfway through the total baking time.
• Icing Consistency: The icing is as much about aesthetics as it is about taste. Aim for a consistency that allows the icing to cling to the cookie without running off immediately. If it’s too thick, add a tiny splash more water; too thin, a bit more powdered sugar.
• Anise Intensity: Anise extract can be quite potent. If you’re new to it or prefer a subtler flavor, start with ¾ teaspoon and adjust to your preference in subsequent batches.

Serving & Storage Suggestions

These Italian White Christmas Cookies are a beautiful addition to any holiday dessert table, whether displayed on a festive platter or tucked into cookie boxes for gifting. They are best enjoyed at room temperature, allowing their delicate flavors to fully emerge.

For storage, ensure the icing is completely dry before stacking. Store the cooled and iced cookies in an airtight container at room temperature for up to 5 days. They do not typically require refrigeration, and in fact, refrigeration can sometimes affect their texture. If you need to freeze them, it’s best to do so before icing. Wrap the cooled, un-iced cookies tightly in plastic wrap and then in a layer of foil. They can be frozen for up to 2 months. Thaw them at room temperature before icing.

Nutritional Information

Here’s an estimated nutritional breakdown for these delightful cookies. Please note that exact values can vary based on ingredient brands and precise measurements.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	221.7 kcal	11%
Total Fat	9.6 g	12%
Saturated Fat	3.1 g	16%
Cholesterol	24.3 mg	8%
Sodium	95.9 mg	4%
Total Carbohydrate	29.8 g	11%
Dietary Fiber	0.7 g	2%
Sugars	8.1 g	16%
Protein	3.9 g	8%

Variations & Substitutions

While the classic recipe is undeniably wonderful, here are a few ways to put your own spin on these Italian White Christmas Cookies:

• Citrus Zest: Add the zest of one lemon or orange to the dough along with the vanilla extract for a subtle brightness.
• Almond Extract: For a different nutty nuance, substitute half of the vanilla extract with almond extract.
• Sprinkles: Before the icing sets, you can adorn the cookies with holiday-themed sprinkles for an extra pop of color and festive sparkle.
• Gluten-Free Adaptation: While it will alter the texture, you could experiment with a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly.

FAQs

Q: Why are my cookies spreading too much?
A: Ensure your oven temperature is accurate, and avoid overmixing the dough after adding the flour. Also, make sure the Crisco and butter mixture has cooled sufficiently.

Q: Can I make these cookies ahead of time?
A: Yes! The un-iced cookies store very well. You can also freeze the un-iced cookies for longer storage.

Q: The anise flavor is too strong for me. What can I do?
A: You can reduce the amount of anise extract or omit it entirely, relying on the vanilla for flavor. You could also try a pinch of fennel seed extract, which has a similar but often milder profile.

Q: How long does the icing take to dry?
A: This depends on the humidity and how thickly you apply it, but generally, allow at least 30 minutes to an hour for the icing to set before stacking or packaging.

Q: Can I use regular butter instead of Crisco?
A: While Crisco is traditional for its specific texture, you could try substituting with a vegetable shortening that has a similar consistency. Using all butter might result in a flatter, crisper cookie.

Final Thoughts

There’s a profound beauty in recipes that have stood the test of time, becoming cherished traditions passed down through generations. These Italian White Christmas Cookies embody that spirit. They are a testament to the fact that sometimes, the most memorable flavors are born from simplicity and love. I encourage you to embrace the gentle process of making them, to savor the subtle aroma of anise as they bake, and to share them with your own loved ones. May they bring as much warmth and joy to your holiday season as they have to mine, perhaps served alongside a steaming mug of mulled wine or a rich Italian hot chocolate.