Mini Panettone Cookies Mini Panettone Cookies

Author: Canadian Living

These cookies have all the flavour of the classic Italian festive bread.

  • Portion size 60 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009




In large bowl, beat butter, sugar and egg until fluffy; beat in orange rind, and almond and anise extracts. In separate bowl, whisk flour, baking soda, baking powder and salt; stir into butter mixture. Stir in cherries, raisins and nuts.

Drop by rounded 1 tsp (5 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, 8 to 10 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)

Icing: In small bowl, beat icing sugar, butter and milk until smooth. Using piping bag fitted with plain tip or resealable plastic bag with corner tip cut off, pipe icing decoratively over cookies. (Or spread with knife.)

Nutritional facts Pper cookie: about

  • Sodium 26 mg
  • Protein trace
  • Calories 40.0
  • Total fat 2 g
  • Potassium 20 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 1.0
  • Folate 2.0
  • Vitamin A 1.0
Share X
Baking & Desserts

Mini Panettone Cookies