ITALIAN CHRISTMAS VEGETABLE DISHES RECIPES

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough. Stir or knead in cream cheese, flour and 1/2 teaspoon of the vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 44 (1 1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, remaining 1/4 teaspoon vanilla and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency. Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.

Steps:

• To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
• To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
• Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
• Preheat oven to 375°.
• Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.