Angeletti Cookies

Angeletti Cookies
These italian cookies are kind of in between a shortbread and a sugar cookie. They are my new favorite!

8 tablespoons (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 eggs
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/4 teaspoon kosher salt

Glaze:
1 1/3 cups confectioners’ sugar
1/2 teaspoon vanilla
2 tablespoons water
Sprinkles to top with

Heat oven to 375° F.
In a medium bowl, mix together the melted butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).
With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.
Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary).

Using a spoon drizzel a good spoonful of glaze on each cookie and immidiately put sprinkles on the tops if desired, if you want till you are done glazing the entire batch the first ones you glazed will already be slightly set and the sprinkles won’t stick. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days. 

I had so much fun last Sunday getting out all the Christmas decorations, i have to admit as much as i hated dragging all the Christmas decor out every year when i was a kid i really enjoy decking my own home out.  I have been passed down quite a few things including this awesome plate that was mine when i was a girl and a set of glasses that were my great-grandmother’s, it is a set with prints of the 12 days of Christmas on them, aren’t they so cool?! Enjoy your weekend, thank goodness its Friday!!