That first hiss from the cooker tells you something good is happening. It9s like a signal that all the cozy warm flavors you9re about to enjoy are getting ready. You spot the little float valve pop up, and the air fills with the hint of almond and butter almost instantly.
When you pressure build, you gotta be patient but expect yum to happen real quick inside. The dough is tender, holding onto that almond extract sweetness just like it should. The cooker keeps things moist, so those cookies won9t dry out like in a regular oven.
This little setup makes Christmas baking kinda casual. You don9t feel rushed, but you do notice the steam cues that let you know everything9s going smooth. By the time it9s done, you9re ready for that tender pull from the cookie, and that broth depth is just the glazy finish that makes it special.
What Makes Pressure Cooking Win Every Round
- Speedy pressure build cuts down your wait time big time.
- Keeps cookies soft with no dry edges which is always a win.
- Moisture locks in flavors like almond and butter better than baking alone.
- The float valve lets you know exactly when perfect pressure is reached.
- Steam cues help you keep track without opening the lid all the time.
- Easy cleanup since you9re only using one pot for cooking and sometimes even mixing.
In case you9re looking to pair your Christmas baking with hearty meals, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting dish that complements these treats perfectly. Also, if you love Italian holiday flavors, our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a great savory addition.
The Complete Shopping Rundown
- 8 tablespoons unsalted butter, set at room temp so it creams easy.
- 3 large eggs, also room temp for smooth mixing.
- 2 ¼ cups all-purpose flour, the base of your soft dough.
- 2 teaspoons baking powder to give your cookies a light lift.
- ½ cup granulated sugar for that sweet bite.
- ½ teaspoon kosher salt to balance all the flavors right.
- 2 teaspoons almond extract, your main flavor star.
- 1 ⅓ cups powdered sugar for the sweet glaze coating.
- 3 tablespoons milk of any fat percentage, plus a little more if needed for glaze fluidity.
You also want to grab ¼ teaspoon kosher salt for the glaze and 2 tablespoons of festive nonpareils for a sprinkle of holiday cheer. These ingredients are easy to spot and kinda basic in your pantry, but they make all the difference.
The Full Pressure Cooker Journey
Step 1: Since you9re adapting for pressure cooker, you gotta start by following the dough prep like usual. Cream the butter and sugar until light and fluffy. This takes just a couple minutes but it's super important.
Step 2: Add the eggs one at a time, mixing well after each to keep everything smooth. Stir in the 2 teaspoons almond extract, that'll bring that classic Italian Christmas vibe.
Step 3: In another bowl, whisk the flour, baking powder, and salt. This dry mix is gonna give your cookies their perfect texture.
Step 4: Slowly add your dry mix into the wet stuff until a soft dough forms. Don't overwork it, just enough to combine.
Step 5: Roll the dough into small balls or little logs and place them onto parchment-lined baking sheets that fit inside your pressure cooker9s trivet or rack. You might need to bake in batches depending on your cooker size.
Step 6: Instead of baking in an oven, you9re gonna seal the cooker, bring it up to pressure with a full cup of water underneath the rack, and set it for just about 10 minutes. Watch those steam cues so it doesn9t overcook. Once done, do a quick release and let the float valve drop before opening.
After cooling a bit, mix the glaze with powdered sugar, milk, almond extract, and just a pinch of salt. Dip cookie tops into glaze, then set back on a rack. Sprinkle your nonpareils right after for some dang festive sparkle.
Easy Tweaks That Make Life Simple
- Use pre-sifted flour to avoid clumps and save mixing headaches.
- Warm your eggs a bit by soaking in warm water, makes creaming butter and sugar smooth.
- If you9re tight on time, do the glaze while cookies cook inside the pressure cooker.
- Spray your pressure cooker rack with non-stick to keep cookies from sliding around.
- Double or halve the dough but keep bake time the same, just watch the float valve closely.
For more simplicity in your kitchen adventures, check our Easy Marinated Cheese Appetizer with Salami & Green Olives which is another quick and appealing recipe for entertaining or snacking.
What It Tastes Like Fresh From the Pot
Right when you take the lid off and smell the almond and butter mingled with that slight hint of the glaze, you feel something kinda right in your soul. The cookies come out soft, tender with just the right pull.
The glaze adds a smooth sweet coat with a sparkle of vanilla and salt that offsets the sugar perfectly. Your tongue picks up a little crunch from the nonpareils that9s dang festive and fun.
Each bite sends a warm, comforting feeling with broth depth from the butter and the sweet almond that9s so classic it warms up any holiday table. You kinda start noticing why these cookies are a go-to every Christmas.
Your Leftover Strategy Guide
If you got cookies left after the first round, you wanna keep them fresh right. First up, cool them fully before storing.
Store leftovers in an airtight container at room temp no longer than 3 days for that soft texture you love. You notice when they get too dry.
If you wanna save them longer, pop the cookies in the fridge wrapped in parchment, but they might get a bit firmer, so let them sit at room temp a little before eating.
For even longer storage, freeze in single layers using freezer-safe zip bags. When you thaw, soft cookies come back with a quick steam or microwave zap, just be careful not to melt the glaze.
Everything Else You Wondered About
- Q: Can I skip almond extract? A: You gonna miss that signature flavor, but vanilla is a fine swap if you9re fresh out.
- Q: Do these cookies get crunchy? A: They9re meant to be soft with a tender pull, pressure cooking keeps them moist so no crunchy edges here.
- Q: Can this dough freeze before cooking? A: Totally, just thaw completely before pressure cooking for best results.
- Q: What if my pressure cooker float valve doesn9t pop up? A: Make sure there9s enough water underneath and the lid seals properly; no float valve means no pressure build.
- Q: Can I add other nuts or flavors? A: You bet! Try pistachios or orange zest for a cool twist, just keep base recipe ratios steady.
- Q: How do I tell when cookies are done inside a pressure cooker? A: Watch the time carefully and trust your float valve and steam cues; overcooking makes them tougher so stay close.
Italian Christmas Cookies Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer with paddle attachment
- 1 Pressure cooker with trivet or rack
- 1 Wire rack for cooling and setting glaze
Ingredients
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 3 large eggs room temperature
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons almond extract
- 1 ⅓ cups powdered sugar
- 3 tablespoons milk any fat percentage
- ½ teaspoon almond extract for glaze
- ¼ teaspoon kosher salt for glaze
- 2 tablespoons nonpareils for topping
Instructions
Instructions
- Cream the butter and sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then mix in almond extract until combined.
- In a separate bowl, whisk flour, baking powder, and salt. Slowly mix dry into wet ingredients until soft dough forms.
- Roll dough into small balls or logs and place on parchment-lined sheets that fit in the pressure cooker.
- Seal pressure cooker with 1 cup water under trivet; cook on high pressure for 10 minutes.
- Quick release pressure; let cookies cool slightly on rack.
- Prepare glaze by whisking powdered sugar, milk, almond extract, and salt until smooth.
- Dip tops of cooled cookies in glaze, then return to rack.
- Immediately sprinkle cookies with nonpareils over glaze before it sets.
- Let cookies sit until glaze is set, about 20 minutes, before serving or storing.
