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Aunt Catherine's Italian Cookies

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Recipe

 
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ½ cups all-purpose flour
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6 ounces cream
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3 large eggs
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1 cup vegetable shortening
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2 tablespoons almond extract
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1 tablespoon cinnamon
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1 ½ cups sugar
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6 ounces milk
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1 stick margarine
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3 tablespoons baking powder
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1 cup nuts
chopped
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Icing
1 box powdered sugar
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1 stick margarine
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1 x food coloring
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Ingredients

Amount Measure Ingredient Features
591 ml all-purpose flour
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173.4 ml/g cream
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3 large eggs
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237 ml vegetable shortening
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3E+1 ml almond extract
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15 ml cinnamon
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355 ml sugar
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173.4 ml/g milk
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113 g margarine
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45 ml baking powder
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237 ml nuts
chopped
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Icing
1 box powdered sugar
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113 g margarine
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1 x food coloring
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Directions

Cream oleo, shortening 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℉ (180℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 94530% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 192mg 64%
Sodium 95mg 4%
Total Carbohydrate 50g 50%
Dietary Fiber 6g 24%
Sugars g
Protein 43g
Vitamin A 11% Vitamin C 2%
Calcium 17% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 
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