Italian Christmas Cookies are a festive treat filled with dried fruits, spices, and jam, perfectly suited for holiday gatherings. The sweet, spiced filling contrasts beautifully with the buttery dough, while a sugar glaze finishes each cookie with a glossy sheen. This cookie, often made in large batches for sharing, showcases the celebratory nature of Italian baking traditions. The inclusion of honey, jam, raisins, and nuts makes these cookies rich and satisfying, while the icing adds a final touch of sweetness.
Ingredients
Filling:
- 2 boxes seedless raisins
- 1 lbs pitted dates (cut once)
- 1 tsp orange peel (grated )
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1 ½ cups honey
- 1 ½ cups strawberry jam
- 1 lb almonds
- 1 lb walnuts (chopped )
- 1 lb glazed whole cherries
Dough:
- 1 lb butter (or margarine, but better with all butter)
- 2 cups sugar
- 9 cups flour
- 8 tsp baking powder
- 1 tsp salt
- 6 eggs
- 1 cup milk
- 4 tbsp vanilla extract
Instructions
Step 1: Prepare the Filling
- Place raisins in a large bowl and cover with boiling water. Let stand until cool.
- Drain and transfer to kettle.
- Add cinnamon, dates, honey, jam, and orange/lemon peel.
- Mix well and bring to a boil.
- Reduce to low heat and let simmer.
- Remove from heat and let cool.
- Add nuts and cherries. Mix well.
Step 2: Make the Dough
- Sift flour with sugar, baking powder, and salt.
- Cut butter into dry mixture until crumbly.
- In a separate bowl, whisk eggs with milk and vanilla.
- Add egg mixture to flour mixture.
- Mix gently until dough forms.
Step 3: Assemble Cookies
- Divide dough and roll into a flat sheet on a floured surface.
- Place a row of filling down the center.
- Fold over one edge, then the other to encase filling.
- Press edges to seal.
- Cut into 2″ pieces and shape as desired.
Step 4: Bake
- Preheat oven to 400–425°F.
- Place cookies on an ungreased baking sheet.
- Bake for about 12 minutes or until golden brown.
Step 5: Ice the Cookies
- While still warm, ice with thick glaze made of powdered sugar, butter, milk, and vanilla.
- Let glaze set before storing.
Tips
- Add a splash of brandy or Marsala to the filling for extra depth.
- Substitute figs or prunes for some of the raisins for a darker, richer filling.
- Add orange zest to the dough for brighter citrus notes.
- Try using pecans or pistachios instead of walnuts.
- Drizzle with simple icing instead of dipping for a lighter glaze.
- Chill dough briefly if too soft to roll.
- Make the filling a day ahead to enhance flavor.
- Freeze baked cookies (unglazed) for up to 2 months.
- Add mini chocolate chips to the filling for a modern twist.
- Shape cookies into crescents or logs if you don’t want to cut rounds.
Nutrition
Calories: 396kcalCarbohydrates: 69gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 21mgSodium: 162mgPotassium: 223mgFiber: 3gSugar: 39gVitamin A: 54IUVitamin C: 2mgCalcium: 147mgIron: 2mg
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