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 MomMom's   ItalianChristmas   Cookies 
Italian Pizzelles  
6 eggs
1 cup of sugar
2 tsp of anise oil or Anisette
3 cups of flour
1 cup of Wesson light oil

Italian Cookies

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Pizzelle Cannoli

For the filling:

2 lb ricotta cheese
1-1/2 c. of unsifted powdered sugar
4 tsp vanilla (Mom prefers to use Anisette)

Optional additions:

1/4 c. candied citron or orange peel
1/4 c. chopped walnuts or pistachios
1/4 c. chopped dark chocolate 

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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As soon as they come off the iron, select the larger, more perfect ones and immediately begin to roll them gently with your fingertips over the cannoli forms.

Don't use too much pressure, you just want to make the opposite edges overlap by a half inch or so. 
Hold in place just until they've set enough not to open themselves up.   You can set them seam-side down with a fork resting on top as well.

The pizzelle cannoli shells can be made at least a day ahead; they hold up pretty well in a sealed but not quite airtight container.

Drain ricotta in a fine sieve if watery. Blend ricotta cheese in blender until smooth. 
Add powdered sugar and vanilla &/or anisette, and fold in additions if desired. 
Chill at least overnight; two days is better, and you may still want to set the filling in the freezer a bit before using.

Spoon filling into shells. Alternatively, pipe in with piping bag or a zip-top bag with the corner clipped off.
Powder with sugar. Serve immediately.
Italian Cookies  
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
Italian Ricotta Cookies same as above with Ricotta less eggs
1/2 lb of butter (melted)
1 cup of sugar
3 eggs
1 tbsp of vanilla
6 tsp of baking powder
4 cups of flour
1 lb ricotta cheese w/whole milk
 
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
Italian Biscotti  
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
Italian Ribbons  
3 cups of flour
3 tbsp of sugar
6 eggs
tsp of vanilla
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 hour
roll out thin (like pie crust) and cut into 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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