Recipe: Festive Italian Christmas Cookies
3/4 c. shortening
1/4 c. butter
1 tsp. salt
1/2 c. powdered sugar
2 tbsp. vanilla
2 c. sifted flour
1/2 c. chopped pecans
Blend shortening, butter, salt, sugar and vanilla. Add flour and pecans. Drop by tablespoon full onto cookie sheet. Bake in slow 325 degree oven for 25 minutes. Cool then roll in confectioners’ sugar.
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Recipe: Festive Italian Christmas Cookies
3/4 c. shortening
1/4 c. butter
1 tsp. salt
1/2 c. powdered sugar
2 tbsp. vanilla
2 c. sifted flour
1/2 c. chopped pecans
Blend shortening, butter, salt, sugar and vanilla. Add flour and pecans. Drop by tablespoon full onto cookie sheet. Bake in slow 325 degree oven for 25 minutes. Cool then roll in confectioners’ sugar.
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Recipe: Italian Chocolate Nut Cookies
½ cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
½ cup water
2 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants
Preheat the oven to 350 degrees.
Combine the first four ingredients in a saucepan. Heat slowly, stirring, until the mixture resembles a smooth syrup. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine the flour with the baking powder and spices.
Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Add the almonds and raisins or currants and work in.
Form into balls no larger than 1 inch and arrange on cookie sheets. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie tests clean.
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Recipe: Italian Chocolate Nut Cookies
½ cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
½ cup water
2 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants
Preheat the oven to 350 degrees.
Combine the first four ingredients in a saucepan. Heat slowly, stirring, until the mixture resembles a smooth syrup. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine the flour with the baking powder and spices.
Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Add the almonds and raisins or currants and work in.
Form into balls no larger than 1 inch and arrange on cookie sheets. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie tests clean.
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Recipe: Italian Christmas Cookies
DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour
FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk
Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.
Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.
GLAZE:
1 c. confectioners’ sugar
5-6 tsp. milk
Mix together and spread on cookies.
About the Author – unknown
Source: unknown
Published:
Recipe: Italian Christmas Cookies
DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour
FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk
Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.
Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.
GLAZE:
1 c. confectioners’ sugar
5-6 tsp. milk
Mix together and spread on cookies.
About the Author – unknown
Source: unknown
Published:
Recipe: Italian Christmas Cookies
DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour
FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk
Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.
Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.
GLAZE:
1 c. confectioners’ sugar
5-6 tsp. milk
Mix together and spread on cookies.
About the Author – unknown
Source: unknown
Published:
Recipe: Italian Christmas Cookies
DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour
FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk
Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.
Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.
GLAZE:
1 c. confectioners’ sugar
5-6 tsp. milk
Mix together and spread on cookies.
About the Author – unknown
Source: unknown
Published:
Recipe: Italian Christmas Wine Cookies
1 3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon
Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.
About the Author – unknown
Source: unknown
Published:
Recipe: Italian Christmas Wine Cookies
1 3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon
Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.
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Source: unknown
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