These classic and easy to make Italian cookies are diamond-shaped, molasses spice cookies traditionally eaten during Christmas time. They are also popular at weddings, bridal showers, baby showers, and other events.
I have to say that this is one of my favourite cookies. I used to enjoy them at an aunt's house when I was a child. A few years ago, I finally found this recipe which is very similar and brings back memories of my childhood. I highly encourage you to try it and let me know what you think.
Dry Ingredients:
3 cups flour
3 teaspoon baking powder
1/2 tsp baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/4 cup granulated sugar
Zest of one orange
Wet Ingredients:
2 eggs
1/2 cup molasses
1/4 to 1/2 cup milk
1 teaspoon vanilla extract
1/2 cup (4 oz) of oil or shortening
Icing:
8 oz confectioners (icing) sugar
1.5 tablespoons milk
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
Instructions:
1. Traditionally all ingredients are mixed by hand. If you want a lighter cookie, you can use an electric mixer to beat the eggs, and cream the sugar and fat and molasses together.
2. Combine all wet ingredients as well as the sugar and mix or beat.
3. Combine all dry ingredients less the sugar, and add the wet ingredients to the dry. Mix until a dough is formed, adding flour and milk as necessary to obtain a consistency that is firm and a bit sticky. Do not overmix as the cookies will develop a bread-like texture.
4. Wrap dough in plastic wrap, and let rest for approx. 20 mins in the refrigerator.
5. Roll dough about 1/3 inch thick, cut into diamond shapes, and place on parchment lined cookie sheet.
6. Bake at 350 F for 12 to 15 minutes (I use a convection oven and make my cookies thinner so I bake for 8 or 9 minutes).
7. When cookies are done, remove from oven and place on cooling racks with wax paper underneath to catch the drips.
8. To make the icing, put all dry ingredients in a bowl and slowly add milk to make the consistency of pancake batter.
9. When cookies are cool, apply the icing with a pastry brush or by dipping them into the icing.
10. Let cookies dry thoroughly. Do not refrigerate, but rather store them in a tin. The cookies develop their best flavour after aging for a few days.
Note: I like to freeze mine in an airtight container as they will keep well for up to 3 months.
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Timecodes
0:00 - Intro
0:27 - Making the Dough
7:44 - Rolling & Cutting Process
11:21 - Preparing the Icing
12:59 - Taste Test
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