Italian Cookies
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 591.47 ml flour
- 170.09 g cream
- 3 eggs
- 236.59 ml Crisco
- 29.58 ml almond extract
- 14.79 ml cinnamon
- 354.88 ml sugar
- 170.09 g milk
- 118.29-236.59 ml oleo
- 44.37 ml baking powder
- 236.59 ml nuts, chopped
-
icing
- 1 box powdered sugar
- 118.29-236.59 ml butter or 118.29-236.59 ml oleo
- food coloring
directions
- 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.
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Reviews
-
Giving these cookies a 5 star rating for their very light and fluffy texture...I have never had a cookie so airy! I did have to make one substitution though because I forgot I used the last of my almond extract yesterday on a home school experiment. I subbed a Tbs. of imitation rum extract and a Tbs. of real vanilla...oh, I also used 1-1/2 cups butter as we do not use shortening or margarine. The results were very tasty and not overly sweet (we opted not to ice them). I can't wait to make them again only next time I will make as directed with the almond extract. One note- in order to work with the dough, you really need to chill and take small batches out at a time. Thanks for sharing your recipe- made and reviewed for My-3-Chefs fall 08
RECIPE SUBMITTED BY
LikeItLoveIt
United States