Befanini – Italian Sugar Cookies

Blogger Paula Jones from Bell'alimento shares a recipe for Befanini. Befanini are Italian sugar cookies that are made and eaten to celebrate Epiphany. There is a wonderful folklore that claims during the journey of the Three Kings to find baby Jesus, they encountered an old woman named La Befana. In La Befana's quest to find the baby Jesus, she visits children's homes on the eve of January 6th to leave small treats and gifts.

  • prep time 10 min
  • total time 1 hr 25 min
  • ingredients 6
  • servings 16

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, softened at room temperature
2
teaspoons anise seed
1
teaspoon orange peel
1
egg yolk, beaten
2
teaspoons heavy whipping cream
Assorted decorating decors sprinkles
  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or spray with cooking spray. In large bowl, break up dough; stir in anise seed and orange peel until well mixed. Reshape into log; refrigerate 1 hour or until firm.
  • 2 Cut cookie dough into 16 (1/2-inch) slices. Place slices 2 inches apart on cookie sheets, reshaping dough as necessary. In small bowl, stir egg yolk and whipping cream until blended; brush egg yolk mixture on dough.
  • 3 Bake about 12 minutes or until edges are light golden brown. Immediately sprinkle tops of cookies with sprinkles. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
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