Aunt catherine's italian cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 6 | ounces | Cream |
| 3 | Eggs | |
| 1 | cup | Crisco |
| 2 | tablespoons | Almond extract |
| 1 | tablespoon | Cinnamon |
| 1½ | cup | Sugar |
| 6 | ounces | Milk |
| 1 | Stick oleo | |
| 3 | tablespoons | Baking powder |
| 1 | cup | Nuts, chopped |
| 1 | Box powdered sugar | |
| 1 | Stick of Butter or oleo Food coloring | |
Directions
ICING
Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon, cream and milk. Mix in nuts and baking powder and flour. Roll small balls into long rolls, then kind of flatten it. Slice in ½ inch pieces. Put on cookie sheet. Bake until done at 350 degrees.
Mix melted butter and powdered sugar. Put in small containers and add different food colorings. Spread on cooled cookies and let harden. Then put in canned containers. Can store for months.
Posted to MM-Recipes Digest V3 #281 Date: Sun, 13 Oct 1996 23:28:22 -0400 From: Walt Gray <waltgray@...>