Wednesday, April 22, 2015

Italian Holiday Cookies

This recipe comes from my sister-in-law, Cathy who got this recipe from her grandmother.
The original recipe is below.  The only modification I did was substituted shortening for butter.  I just don't like using shortening.  They came out great with real butter.  Try both and you decide.  

Preheat Oven to 350 degrees
Line cookie sheets with silpat or parchment
Makes a big batch (u can easily half recipe)

6 cups flour
6 tsp. baking powder
1/2 tsp. Salt

4 eggs, room temperature
2 cups sugar
3 tsp. vanilla
1 cup milk, (room temperature)
1 cup Crisco melted ( I used melted unsalted butter)
Make sure shortening or butter are cooled down before adding to mix
1 cup powder sugar, used for rolling in hands

1 pound powder sugar
A little milk to make glaze like consistency

Beat eggs and sugar together until a pale yellow cream forms.  Then add melted crisco, vanilla and milk.  Mix all together.

Sift all dry ingredients together except powder sugar.

Mix dry ingredients into cream mixture.  Mix 1/2 cup at a time.  Let mixture sit for 1 hour and rest.  Cover.

Form dough into small walnut size balls.  Dip into powder sugar and roll in hands.  Place on cookie sheet 1 inch apart.  Bake for 10-12 minutes until light golden color on bottom.  Do not over cook.

Take 1 pound of powder sugar and a little milk and form a glaze.  When cookies are completely cooled dip into glaze to cover tops of cookies and sprinkle immediately with pareils.

Let sit for several hours to dry before storing. 

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