Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Italian Cookies
Famous Authors (View All Authors)
Italian - Italian Cookies Post by :ChargeService Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1524

Click below to download : Italian - Italian Cookies (Format : PDF)

Italian - Italian Cookies

3 cups all purpose flour
3 eggs
3 teaspoons baking powder
1/2 cup white sugar
2 teaspoons vanilla extract (I use Anise)
1/2 cup butter or margarine softened

Preheat oven to 350 degrees. Grease cookie sheet. Cream butter, add in eggs, sugar and vanilla.

In another bowl, stir the flour and baking powder together.Add flour mixture to butter mixture. If batter is dry, add drops of milk.

Use hand to shape dough into rope about 6 inches long, shape into pretzel shapes, or can be shaped in a ball. Place on cookie sheet and bake 8 to 10 minutes.

Cool and frost with confectioners sugar frosting.

If you like this book please share to your friends :

Italian - Dessert -  Italian Cream Cake Italian - Dessert - Italian Cream Cake

Italian - Dessert -  Italian Cream Cake
1 stick oleo or margarine 1 cup buttermilk 1/2 cup Crisco 1 tsp. vanilla 2 cups sugar 1 small can coconut* 5 egg yolks 1 cup pecans 2 cups flour 5 egg whites (beaten stiff, not dry) 1 tsp. baking soda Cream sugar, oleo, Crisco. Add egg yolks one at a time. Sift flour, 1 teaspoon soda, and add alternately with buttermilk. Add vanilla, nuts, 1 can of coconut. Fold into beaten egg whites. Pour into 3 greased and floured round (9 inch) cake pans. Bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean.

Italian - Dessert -  Italian Christmas Nougat (torrone) Italian - Dessert - Italian Christmas Nougat (torrone)

Italian - Dessert -  Italian Christmas Nougat (torrone)
1 c honey 2 egg whites 1 c sugar 2 tb water 1 lb almonds, shelled and blanched 1/2 lb hazelnuts, shelled and lightly toasted 1 ts candied orange peel, minced 1/2 ts grated lemon rind Place the honey in top of double boiler over boiling water for 1 to 1-1/2 hours, until honey is caramelized. Stir the honey frequently. Beat egg whites until stiff. Slowly add to honey, mixing well. The mixture will be foamy white. Combine sugar with 2 tablespoons of water in small saucepan and let boil, without stirring, until caramelized. Add caramelized sugar to honey mixture a