Posted by sherry on November 11, 2001 at 13:23:00:
ITALIAN COOKIE TWISTS
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2 lb. flour
6 eggs
1 3/4 c. sugar
2 sticks margarine
2 Tbsp. baking powder
1/4 c. milk
1 tsp. vanilla
Blend flour and margarine together and set aside. In
mixer blend sugar, eggs, baking powder, milk and extract. Mix
all ingredients together and place overnight in refrigerator.
Next day preheat oven to 350 degrees and grease and flour cookie
sheet. Then roll out dough. Cut 1-inch strips then just twist
them so they look like braids or S,S.
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ITALIAN COOKIES
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3/4 lb. butter
12 eggs
3 c. sugar
3 tsp. vanilla
pinch of salt
4 tsp. baking powder
4 tsp. anise seed
Melt butter and cream with sugar. Add vanilla and eggs.
Enough flour to hold mix together and bake at 375 degrees until brown.
Make small loaves. Put on cookie sheet. Three loaves to a
sheet. After brown, cut diagonally. Place in oven on side to
brown slightly.
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ITALIAN COOKIES
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6 eggs
1 c. sugar
1 c. margarine
1 Tbsp. vanilla
3 tsp. baking powder
3 c. flour
anise (about 3 Tbsp.)
juice of 1/2 orange
Beat eggs and sugar until smooth. Add margarine and
beat again. Then add vanilla, orange juice and anise; continue
beating. Add baking powder and flour gradually. Refrigerate
dough for a few hours or overnight.
When ready to bake, rub hands with flour and form 1-inch
balls. Bake at 350 degrees for 10 to 12 minutes on ungreased cookie
sheet. Frost and add sprinkles or colored sugar.
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FARCETTI (ITALIAN COOKIES)
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4 sticks (1 box) margarine
2 c. shortening
10 c. sifted flour
1 c. warm milk
1 Tbsp. sugar
1 Tbsp. vanilla
2 pkg. active dry yeast
4 eggs, beaten
2 lb. confectioners sugar
Cut butter and shortening into flour until mixture is as
fine as cornmeal. Combine milk, sugar and vanilla extract.
Stir in yeast until dissolved. Add yeast liquid to flour
mixture. Beat in eggs. Add more flour if necessary. Knead
slightly. Let rise until double in bulk, about 1 hour. Cover
area of board with confectioners sugar. Break off small pieces
of dough. Roll in sugar and shape in figure eights or cres-
cents. Place on greased baking sheets. Bake at 375 degrees for 12 to
15 minutes.
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Easy Italian Cookies
Categories: Italian, Desserts
Yield: 1
MMMMM---------------------------DOUGH--------------------------------
1/2 lb Butter, softened
2 lg Eggs, beaten
1 c Sugar
4 c Flour
2 T Baking powder
2 T Vanilla
MMMMM---------------------------ICING--------------------------------
1/2 ct Confectioners sugar
2 T Milk
1 T Anise extract
Confetti sprinkles
DOUGH:
Cream butter and sugar, add eggs and flavoring. Mix well. Blend in
flour and baking powder. Work to form a soft pliable dough.
Cut off pieces of dough, the size of a walnut, roll to about 1/2"
thickness, then shape into a curved 'S' shape about 2 1/2" long or a
straight 2 1/2" pencil shape. Bake in preheated oven 375 degrees until
lightly brown about 15-20 minutes. Cookies may be iced or left plain.
ICING:
Blend sugar and anise extract, adding milk slowly to form a soft,
smooth icing. Ice cookies while warm, sprinkle confetti on top if
desired.
MMMMM
Aunt Catherine's Italian Cookies
Categories: Cookies, Italian
Yield: 1 servings
2 1/2 c Flour
6 oz Cream
3 Eggs
1 c Crisco
2 tb Almond extract
1 tb Cinnamon
1 1/2 c Sugar
6 oz Milk
1 Stick oleo
3 tb Baking powder
1 c Nuts, chopped
ICING:--
1 Box powdered sugar
1 Stick of Butter or oleo
-Food coloring
Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon,
cream and milk. Mix in nuts and baking powder and flour. Roll small
balls into long rolls, then kind of flatten it. Slice in 1/2 inch
pieces. Put on cookie sheet. Bake until done at 350 degrees.
Mix melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden.
Then put in canned containers. Can store for months.
MMMMM
Old Time Italian Cookies
Categories: Cookies
Yield: 1 servings
1 1/2 c Sugar
1 c Butter or margarine; melted
6 Eggs
1 tb Vanilla extract
2 tb Sambuca
Or anisette flavor
4 c Flour; or more
3 ts Baking powder; rounded
In mixing bowl, put in 1 cup sugar and melted butter which has been
cooled . Add eggs one at a time, beating after each one. Add flavorings,
and 2 cups flour and baking powder and mix. Then add 2 more cups of flour
and mix. (add a little more if necessary) dough should be soft but not
sticky to the touch. Let stand for 3 minutes, roll into little balls and
place 1 1/2" apart on greased cookie sheet. Bake for 15 minutes at 375F.
When cool frost cookies. Frosting 1 lb powdered sugar, 1 tbl melted butter,
1 tbl sambuca, and a little milk to desired consistency.. Decorate with
colored shots. NOTE: Servings of cookies were not specified in the
recipe.
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Italian soft cookies
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cookies Ethnic
Italian Mc
Amount Measure Ingredient -- Preparation Method
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6 Eggs
4 tb Melted shortening
1/2 Box ( 1/2 lb) confectioners
Sugar
1 tb Lemon extract
1/4 ts Anise oil or extract
3 tb Baking powder
3 c Flour
Frosting:
Milk, confectioners
Sugar, colored jimmies
Beat eggs vwey well and blend in sugar, melted shortening and
flavorings. Sift flour and baking powder and add to mixture to make a soft
dough. If to sticky, add a bit more flour for a soft dough. Shape into 2
large fat long rolls and flatten tops with finger tips. Place each on a
greased cookie sheet and bake 375 for 20 minutes or light golden. Cool,
frost and slice on the diagonal. For fosting, mix a little milk and
powder sugar to make a thin frosting. With pastry brush, brush over cookie
rolls and sprinkle with colored jimmies. Cut when cold.