Best Panettone Cookies Recipes

Panettone Holiday Cookies image

Provided by Bauducco

Time 35m

Yield 12

Number Of Ingredients 5

1 cup confectioners' sugar
1 egg white
1 teaspoon lemon juice
4 (1/2 inch thick) slices Bauducco Panettone, or as needed to cut out 12 small circles or triangles
3 tablespoons chopped cashews (or hazelnuts, pistachios, or Brazilian nuts)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix the confectioners' sugar with the egg whites until you get a smooth paste; add the lemon juice, mix and set aside.
Cut the Bauducco Panettone into small triangles or circles, removing the crust.
Spread the frosting on one side of the pieces of Panettone, then sprinkle with bits of cashew nuts and bake at 350 degrees F for about 20 minutes or until cookies are golden.

Panettone Cookies image

Provided by grandma2969

Time 33m

Yield 48 cookies

Number Of Ingredients 12

1 cup butter flavor shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon anise seed, crushed
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 cup golden raisin
1/2 cup toasted pine nuts, chopped
1 -2 tablespoon finely chopped citron

Steps:

preheat oven to 375*.
in a large mixing bowl beat shortening with an electric mixer on medium -high speed for 30 seconds.
add brown sugar, granulated sugar, anise seeds, baking soda and salt.
Beat until combined, scraping down sides of bowl as needed during mixing.
beat in as much flour as you can with mixer.stir in remaining flour with a spoon --
stir in raisins, pine nuts, if desired, and citron.
drop dough by rounded tspoons 1" apart onto an ungreased cookie sheet.
bake in the preheated oven to 8 minutes or until edges are lightly browned.
transfer to a wire rack to cool.
TO STORE:.
place cookies in layers seperated by waxed aper in an airtight container, cover.
store at room temperature for up to 3 days.
Freeze up to 3 months.