Posted by Unknown on June 30, 2001 at 11:25:19:
In Reply to: poop-a-doodles posted by melanie on October 18, 2000 at 10:57:56:
ITALIAN COOKIES
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1 c. Crisco
6 eggs
1 c. white sugar
4 tsp. vanilla
8 tsp. baking powder
1 tsp. salt
1 tsp. liquid anise flavor
1/2 c. lukewarm milk
5 c. flour
Beat together Crisco, eggs and sugar. Add the rest to
the Crisco mixture. Bake at 350 degrees for 10 to 12 minutes.
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KNOTS (ITALIAN COOKIES)
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3 eggs, beaten
1/3 c. shortening
1/2 c. sugar
3 tsp. baking powder
1 Tbsp. pure anise extract or
lemon extract
3 to 5 c. flour (enough so
that soft dough doesn't
stick to hands)
icing (recipe to follow)
multi-colored cake or cookie
decoration candies
Cream eggs, shortening and sugar together. Add rest of
ingredients together to form soft dough. Roll out small
amounts of dough in a log to make knots. (Thickness of 1st
finger and length of about 5 inches for each.) Put on greased
cookie sheet (they double in size, so space them out). Bake at
375 degrees for 12 to 18 minutes.
Icing for Knots:
1 c. powdered sugar
1 Tbsp. milk
1/2 tsp. vanilla
Mix ingredients to make a glaze, add more milk to make
it thin enough. Brush glaze on each knot. Then sprinkle
candies on immediately.
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ANISETTE ITALIAN COOKIES
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2 c. + 2 Tbsp. sifted flour
4 tsp. baking powder
1/4 tsp. salt
3 eggs
5 Tbsp. sugar
1/4 c. salad oil
1 small bottle anisette
extract
Icing:
Confectioners sugar
milk
Sift together flour, baking powder and salt in small
bowl. Set aside. In large bowl, lightly beat eggs, sugar, oil
and extract. Stir in flour mixture with spoon. With floured
hands, roll mixture into small balls (1-inch diameter) and
place on greased cookie sheets. Bake 5 to 8 minutes at 400 degrees.
Icing: Combine confectioners sugar and milk to ice
cookies with. Sprinkle with nonpareils. Yields approximately
4 dozen.