Next on our Advent countdown are Italian Sugar Cookies. These are a little different from rolled sugar cookies in that they are softer, require no rolling, and have orange zest added. The original recipe was topped with icing, but I like the way they look when covered in chocolate. Like colourful little hills.
Tender Italian Sugar Cookies
1/2 cup butter
1/4 cup shortening
3/4 cup sugar
3 eggs
zest of 1 orange
1 teaspoon vanilla extract
3 cups of all-purpose flour
3 teaspoons baking powder
1/8 teaspoon salt
Topping:
Melted chocolate, or coloured “chocolate”
Sprinkles
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Shape dough into 1-1/2-in balls. Place 1 in. apart on ungreased baking sheets (I always use parchment paper). Bake at 400 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Melt the chocolate, dip the top of the cookie in the chocolate, add sprinkles and let dry.
