Aunt Catherine's Italian Cookies
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups | all-purpose flour |
|
| 6 | ounces | cream |
|
| 3 | large | eggs |
|
| 1 | cup | vegetable shortening |
*
|
| 2 | tablespoons | almond extract |
*
|
| 1 | tablespoon | cinnamon |
|
| 1 ½ | cups | sugar |
|
| 6 | ounces | milk |
|
| 1 | stick | margarine |
*
|
| 3 | tablespoons | baking powder |
*
|
| 1 | cup |
nuts
chopped |
|
| Icing | |||
| 1 | box | powdered sugar |
*
|
| 1 | stick | margarine |
*
|
| 1 | x | food coloring |
*
|
Trans-fat Free, High Fiber, Low Sodium
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.
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