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| MomMom's
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Cookies |
| ITALIAN PIZZELLES |
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6 eggs
1 cup of sugar
2 tsp of anise oil or anisette
3 cups of flour
1 cup of Wesson light oil
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preheat pizzelle iron
(metal preferred over non-stick)
use 1 level tsp of mix on each
side of grill
Time at 60 seconds or less till done
Optional : Chocolate
add 'Nestles Quik' to your liking
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| ITALIAN COOKIES |
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1/2 lb of
butter (melted)
1 cup of sugar
6 eggs
1 tbsp of vanilla
6 tsp of baking powder
4 cups of flour
a little anisette too |
Cream together, beat about
15 minutes on high speed.
Spoon on greased cookie sheet
Be careful spooning the cookie dough,
try using less then a teaspoon while
testing with your first batch,
Bake at 350 degrees for
10 minutes
Icing:
2 egg whites, beat until stiff
add 3 cups confectioners sugar
add a little anise extract (or anisette)
spread on cookies, add sprinkles
or colored candies or sugar |
| ITALIAN BISCOTTI |
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1/2 lb of
butter (melted)
1 cup of sugar (optional)
6 eggs
1 tbsp orange juice
2 tsp of anisette
or
(can be substituted with )
orange & lemon rind
2 tsp of vanilla
4 tsp of baking powder
6 cup of flour |
Bake at 350
degree for
40-45 minutes
then cool, slice and place
on cookie sheet
return to oven until brown
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| ITALIAN RIBBONS |
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3 cups of flour
3 tbsp of sugar
6 eggs
½ tsp of vanilla
½ tsp of salt
2 tbsp of butter
1 tsp anisette
Wesson oil
Honey
powdered sugar |
Beat eggs/ add sugar, vanilla, salt and
anisette.
Place flour on board, form a ‘well’
add mixture into well, cut butter into small pieces, mix
like dough
put aside for ½ hour
roll out thin (like pie crust) and cut into ½ in wide
strips,
6-8 inches long (use wheel cutter) Before placing strips
in oil,
pinch sides or tie like bow
Cooking:
use light (Wesson oil)
deep fry to a light golden color, then drain on brown
paper
paint on ‘honey’ with brush
place on tray, then powder with confectioner sugar |
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