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Monday, December 12, 2011

Sweet Italian Delights~

Angeletti Cookies


1 cup of vegetable oil ( I used Grape seed oil instead)
1 cup sugar
6 large eggs
6 teaspoons of lemon extract
5 cups of flour
6 teaspoons baking powder

1 stick of butter
1 lb confectioner's sugar
1 lemon (juice only)

Combine oil and sugar. Add eggs one at a time. Mix in dry ingredients. Refrigerate dough for 30 minutes. Roll dough into balls.. Bake at 325 for 8-10 minutes. Let cool, prepare icing and frost when cookies are cooled. 

Chocolate Cookies

1 3/4 cups sugar
1 cup of butter soft
4 large eggs beaten
1 cup of coffee strong
4 teaspoons baking powder
3/4 cup hershey cocoa
2 teaspoons ground cloves
2 teaspoons cinnamon
2 cups chopped walnuts
2 teaspoon vanilla
5 cups of flour

1 lb confectioner sugar
2 tablespoon soft butter
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon whiskey

Combine dry ingredients and set aside. In mixing bowl, combine butter, sugar, eggs, vanilla and mix well. Add dry ingredients alternating with coffee. Add nuts last. Form dough into balls and place on cookie sheets. Bake at 350* for 12 minutes. Frost when cookies cooled.

Amaretto Cookies
*sorry I forgot to take a picture of these*

4 cups of flour
6 large eggs
1 cup of vegetable oil ( I used grape seed oil)
1 1/2 cups sugar
2 shots amaretto: 75mls
2 teaspoons vanilla
4 teaspoon baking powder
1 pinch salt


2 teaspoons vanilla
1 lb confectioner sugar
2 tablespoons butter
1/2 cup milk, (add 1/4 at a time)

Combine sugar and oil in mixer. Add eggs one at a time. Add vanilla and amaretto. Combine well. Add dry ingredients. If dough is too soft, add extra 1/2 cup of flour. Spoon into log and shape on greased cookie sheet. Bake at 350* for 20 minutes. Check at 15 minutes. Let cookies cool 5 minutes and brush on icing, when still warm. Slice when icing is dry.

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