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 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: 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.

About the Author – unknown

Source: unknown
Published

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.

About the Author – unknown

Source: unknown
Published