Re: ITALIAN COOKIE

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: : ITALIAN COOKIE TWISTS : : -------------------------------------------------------------------------------- : : 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. : : -------------------------------------------------------------------------------- : : ITALIAN COOKIES : : -------------------------------------------------------------------------------- : : 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. : : -------------------------- : : ITALIAN COOKIES : : -------------------------------------------------------------------------------- : : 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. : : --------------------------------------- : : FARCETTI (ITALIAN COOKIES) : : -------------------------------------------------------------------------------- : : 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. : : -------------------------------------------------------------------------------- : : 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. : : : : ----- : : Italian soft cookies : : : : Recipe By : : : Serving Size : 2 Preparation Time :0:00 : : Categories : Cookies Ethnic : : Italian Mc : : : : Amount Measure Ingredient -- Preparation Method : : -------- ------------ -------------------------------- : : 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. : : : : : :

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