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Italian: Italian Christmas Cookies (dough) -

Italian Christmas Cookies (dough)

Recipe Ingredients:

4cupall-purpose flour
1Tbsp+1 tsp baking powder
2sticks butter, cut into 1/2 inch cubes
1Tbspvanilla extract
1largeegg white with 1 Tbsp water for egg wash
colored sprinkles, for decorating

Recipe Instructions:

1.   In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
2.   In a 1-cup measure, beat the egg, milk and vanilla together. Add it to the dry mixture and stir to make a rough dough.
3.   Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover with plastic wrap and refrigerate for 45 minutes.
4.   Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.
5.   On a floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 1+ tablespoon of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling. Fold the short sides of each rectangle inward to seal. Turn the cookies seam-sides down and press down gently to form.
6.   With a floured knife, cut the logs in half crosswise into 1- inch wide slices and arrange inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles.
7.   Bake until golden brown, about 20 minutes. Transfer to wire rack, sprinkle with confectioner sugar and let cool. Makes about 100.

NOTE: You may use leftover Uchi filling, adding lemon zest, orange marmalade, honey and brandy to 6-cups of the Uchi filling and refrigerate. Each dough recipe is good for 3-cups of filling.
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