Italian Christmas Cookies with Cocoa and Orange Liqueur

Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture cocoa powder 2 tablespoons liqueur and 2 teaspoons vanilla extract into flour mixture until dough is just combined.

Turn dough onto a lightly floured work surface and knead adding flour as needed to keep from dough sticking to your hands. Roll dough 1 to 2 tablespoons per cookie in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet.

Bake in the preheated oven until edges of cookies are lightly browned about 10 minutes.

Stir confectioners' sugar 2 tablespoons liqueur water and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.