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Aunt Catherine's Italian Cookies



Trans-fat Free, High Fiber, Low Sodium


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
1 box powdered sugar
1 stick margarine
1 x food coloring


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

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 94530% of calories 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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