Recipe Talk

WHITE BISCATTOS

(Italian Cookies)

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1 c. sugar

1 c. Crisco

3 eggs

5 c. flour

5 tsp. baking powder

1/2 c. milk

1 1/2 tsp. lemon extract

Cream sugar and Crisco until fluffy. Add eggs, one at a
time. Beat well. Add sifted ingredients to cream mixture.
Add lemon extract and milk and mix well. Use hands to mix and
not an electric mixer. Dough should not be too sticky. Roll
into 2 1/2-inch long finger shapes. Bake on lightly greased
cookie sheet at 350 degrees for 8 to 10 minutes. Bottoms should not
get real brown. Store in non-plastic container.

Icing For Biscattos:

3 1/2 c. powdered sugar

1/4 c. melted butter

1/3 c. milk

1 1/2 tsp. vanilla or lemon

extract

Mix all ingredients together. Add more powdered sugar,
if necessary. Add food coloring, if you want. Pink, green or
yellow work nice. Do not tint too much. Keep colors soft.

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TARALUCCI

(Italian Cookies)

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6 eggs

1 c. sugar

1/2 bottle lemon flavor

1/2 bottle orange flavor

1 1/2 stick melted butter

4 c. flour

6 tsp. baking powder

Beat eggs and sugar real good. Add lemon and orange
flavoring and melted butter; beat well. Sift flour and baking
powder; add to mixture, beating well. Add enough flour so you
can roll it, but not too much flour or dough will be too hard.
Roll dough with hands, keep rolling until you get a long round
roll about the size of a quarter. Cut roll in 1-inch pieces
and shape each piece into a round ball. Place on cookie sheet
and bake at 375 degrees about 10 to 12 minutes.

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MURZETTA

(Italian Cookies)

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4 heaping Tbsp. shortening

1 c. sugar

4 eggs

1 tsp. vanilla or almond

extract

1/4 c. chopped dates

1/4 c. citron

3 c. flour

3 tsp. baking powder

pinch of salt

1/2 c. chopped nuts

Cream together shortening and sugar. Beat eggs slightly
with a fork and add to creamed mixture. Blend in dry ingredi-
ents and vanilla. Add nuts, dates and citron. (Batter will be
soft). Form into 4 rolls on greased cookie sheet about 3
inches apart. Brush top with milk. Bake 15 to 20 minutes.
Sprinkle with confectioners sugar and slice into desired
thickness while still hot.

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VISCOTTA

(Italian Cookies)

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1/2 c. shortening

1/2 c. plus 2 Tbsp. sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

2 1/2 c. sifted flour

1 tsp. baking powder

1/2 tsp. salt

With electric mixer, cream softened shortening and
sugar. Add egg, milk and vanilla; beat well. Sift together
flour, baking powder and salt. Add gradually to egg mixture,
beating continuously until smooth dough is formed. Divide
dough into 4 equal parts. Mold and decorate as desired. Bake
cookies at 350 degrees for 7 to 10 minutes on nonstick cookie sheet.
Makes 96 cookies.

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GENETTES

(Italian Cookies)

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1 c. sugar

1 stick butter, melted and

cooled

3 eggs

1 c. milk

2 tsp. lemon extract or

anisette

8 tsp. baking powder

4 c. flour (1/2 c. extra for

rolling)

Mix all ingredients. Bake in 400 degrees oven for 12 minutes.
Frost and decorate as desired.

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3 TONE ITALIAN COOKIES

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8 oz. almond paste

2 sticks margarine

1 c. sugar

4 eggs, separated

2 c. flour

1 tsp. baking powder

food coloring

seedless raspberry jam and

apricot preserves

1 (6 oz.) pkg. chocolate bits

Blend first 4 ingredients (beat egg whites separately)
and fold into mixture. Add flour, baking powder and egg
whites. Separate complete batter into 3 even amounts, then add
red food coloring to one and green food coloring to the other
and nothing to the 3rd. Bake each in a greased and floured
pan, 3 pans (12 x 8 x 1 1/2-inch) throw away foil ok. Bake
until cooked like a cake (do not let burn) at 350 degrees. When
cooled, put the raspberry jam on one of the layers and then
take another layer out of the pan and place it on the top of
the raspberry jam. Then put the apricot jam on top of that
layer and then place the 3rd cake on top of the apricot jam.
When all 3 layers are done, place something like a large
dictionary on top to keep them together for a while. Then melt
the chocolate bits and cover the top. When hardened, they can
be cut to size.
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ITALIAN COOKIES

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4 c. flour

2 c. confectioners sugar

3 tsp. baking powder

1/2 tsp. lemon extract

6 eggs

1 c. margarine

Mix together margarine and sugar. Beat eggs lightly in
a separate bowl. Add eggs and lemon to sugar mixture. Add
flour and baking powder. Mix well. Roll cookies into small
meatball size. Bake 10 to 12 minutes at 375 degrees. Frost with
mixture of confectioners sugar and small amount of milk.
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ITALIAN COOKIES WITH CREAM CHEESE

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8 oz. cream cheese

2 sticks butter or margarine

1 c. sugar

6 eggs

5 Tbsp. baking powder

5 c. flour

1 tsp. vanilla

Cream butter and cream cheese. Add sugar, eggs, vanil-
la, baking powder and flour. Mix all together until smooth.
Make shape as you like. Bake at 375 degrees for 7 minutes.

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GRANDMA MUCCI'S ITALIAN COOKIES

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12 eggs

3 lb. flour

pinch of salt

1 1/4 lb. sugar

1/2 lb. nuts

1/2 lb. butter

3 Tbsp. baking powder

1 c. mixed fruit, candied

1 c. orange juice

Combine all ingredients. Make into loaves. Bake in
400 degrees oven for 20 minutes. Frost and cut when cold.
For frosting, follow directions on box of confectioners
sugar. Sprinkle with candy shots.

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Pizzette di Cioccolata (Italian Chocolate Cookies)

Origin: Italian

Ingredients:

1 1/2 cups oil

1 tsp. vanilla

2 cups milk

3 eggs

1 jar maraschino cherries (chopped)

8 cups flour

1 cup sugar

10 tsp. cocoa

8 tsp. baking powder

1 tsp. cinnamon

1 tsp. cloves

0 FROSTING

2 boxes confectioners sugar

1/2 cup butter, softened

3 Tbsp. cocoa

0 milk as needed

Preparation:

Mix flour, sugar, cocoa, baking powder, cinnamon and cloves, set aside. Beat together oil, vanilla, milk, eggs and chopped cherries. When creamy mix with the dry ingredients, using hands to form cookie dough. Break off pieces of dough and roll into a ball about 1/2" round. Place 1" apart on a greased cookie sheet. Bake 10 minutes in a 375 deegree oven. Bottom of cookie should be firm - Do not overbake. Makes 100 cookies. Frosting: Cream sugar, cocoa and butter, adding milk a tablespoon at a time until creamy consistency.

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Petit Gateau Recipe courtesy Elizabeth Falkner


Prep Time: 40 minutes
Inactive Prep Time: 12 minutes
Cook Time: 40 minutes
Yield: 6 servings

Mint Chocolate Mojito:

Cocoa genoise, recipe follows

1 cup brown sugar

1/2 cup water

12 fresh mint leaves

1/2 teaspoon coriander seeds, crushed

1/2 teaspoon cardamom pods, crushed

1/4 cup rum

2 teaspoons fresh lime juice

1 cup chocolate ganache, recipe follows

12 chocolate cookies, recipe follows

2 sheets gelatin (1 teaspoon powdered gelatin)

Mint Bavarian Mousse:

1 cup mint cream anglaise, recipe follows

3 sheets gelatin (1 1/2 teaspoons powdered gelatin)

2 cups heavy cream, whipped

To make the mint chocolate mojito: Use 12 rings to cut out 3-inch circles in the cocoa genoise and place them at the bottom of each mold. Place the brown sugar, water, mint and spices in a medium saucepan and bring to a boil. Let the mixture cool and steep overnight. Strain and add the rum and lime juice. Reserve half of the liquid for the glaze. Brush a little of the syrup onto each cake. Pipe a tablespoon of chocolate ganache onto each cake and press a round chocolate cookie onto the ganache and fill with mint Bavarian mousse.
To make the mint Bavarian mousse: Soak the gelatin leaves in water for 5 minutes, squeeze out excess water and microwave for 1 minute or until gelatin is dissolved. Stir in a spoonful of cream anglaise and then mix in the rest. Fold in the whipped cream. Fill entremet rings with the mousse and refrigerate until set, about 2 hours.

To finish the cakes melt 2 leaves of gelatin and add to reserved syrup. Place a spoonful on each cake and garnish with chocolate shard or shavings.

Cocoa Genoise:

8 eggs

11 ounces sugar

1 tablespoon melted butter

3 ounces pastry flour

2 ounces cocoa powder

Preheat the oven to 350 degrees F.
Combine the eggs and sugar together in a mixing bowl. Over simmering water, whip the eggs with a whisk until sugar is dissolved. Place the warm eggs in the bowl of an electric mixer and whip on high until ribbon forms. Fold the butter and sifted dry ingredients into the whipped eggs. Pour onto a greased, parchment lined half sheet pan and bake for 15 to 20 minutes. Cool completely.

Ganache:

1/2 ounce glucose

1/2 ounce cocoa powder

4 ounces cream

1 ounce bittersweet chocolate, chopped

1 ounce milk chocolate, chopped

Combine the glucose and cocoa powder in a saucepan and stir over low heat until smooth. Temper in the cream and stir until cream comes to a boil. Pour over chopped chocolate. Stir until smooth. Allow to cool.

Chocolate Cookies:

7 ounces butter

7 ounce sugar

1 teaspoon vanilla extract

2 eggs

1 egg yolk

8 ounces pastry flour

1/2 teaspoon salt

2 ounces cocoa powder

Cream the butter and sugar together. Add the vanilla and eggs to combine. Add the flour, salt, and cocoa and mix until just combined and smooth. Wrap and chill for at least 2 hours.
Preheat the oven to 350 degrees F.

Roll out and cut into desired shapes and bake for 10 to 12 minutes. Cool.

Mint Creme Anglaise:

4 ounces milk

4 ounces cream

1/2 vanilla bean

2 tablespoons crushed mint leaves

3 egg yolks

1 1/2 ounces sugar

Combine the milk, cream, vanilla bean, and mint in a saucepan and set on medium heat to bring just to a boil. Combine the yolks and sugar together just before the liquid is hot.
Temper the hot milk/cream into the yolks and return to the stove to cook until thickened, and the mixture coats the back of a spoon. Strain and chill completely.

Episode#: AD1A02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Chocolate Dipped Hazelnut Shortbread Recipe courtesy Dave Lieberman

Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: about 1 dozen

1 cup husked hazelnuts

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) butter, room temperature

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

4 ounces good-quality semisweet chocolate

Preheat oven to 350 degrees F.
Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.

Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg and vanilla. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into approximately 1-inch by 2-inch long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

Episode#: WZSP02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Torrone Recipe courtesy Michael Chiarello

Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 12 to 16 nougats

2 2/3 cups superfine sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites, at room temperature

2 teaspoons vanilla extract

1 teaspoon orange extract

1 teaspoon almond extract

1/2 cup diced candied fruit, plus additional for topping

1 cup sliced almonds

Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.

Let sit overnight, then cut into serving pieces.

Episode#: MO1C03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Checkered Cookies in the Style of Piemonte: Baci di Dama Recipe courtesy Mario Batali

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings

1/2 cup thinly sliced almonds

3/4 cup granulated sugar

1 cup all-purpose flour

1/3 cup unsalted butter, room temperature

1/4 cup bittersweet dark chocolate, melted

Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the almonds, sugar, flour and butter. Pulse lightly until the almonds are ground and the mixture is homogenous. Place the mixture in a mixing bowl.

Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides. Use the tips of your fingers to gently flatten the tops of each scoop. Bake for 10 to 12 minutes. Remove from the oven and let cool to room temperature.

Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that the bowl just touches the water). Remove the melted chocolate from the heat. Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies. If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process. Use the remaining cookie halves to form the other half of the cookie "sandwich," pressing gently so that the chocolate adheres to both sides of the sandwich. Let rest until the chocolate has cooled, holding the cookies together.

Episode#: MB2G04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Chocolate-Hazelnut Kisses: Baci D'Alassio Recipe courtesy The Il Fornaio Baking Book by Franco Galli (c)1993 by Il Fornaio (America) Corporation. Used with permission of Chronicle Books

Prep Time: 35 minutes
Inactive Prep Time: 12 hours 35 minutes
Cook Time: 35 minutes
Yield: about 30 cookies

3 cups whole raw hazelnuts

2 cups sugar

2 tablespoons unsalted butter, melted plus additional unsalted butter for baking sheets, optional

1/2 cup Dutch-process unsweetened cocoa powder, sieved

1 tablespoon honey

2 teaspoons vanilla extract

4 or 5 egg whites, at room temperature

3 ounces semisweet chocolate

Preheat an oven to 350 degrees F.
Spread the hazelnuts in a single layer in a shallow pan and place them in the preheated oven, turning every now and again, until lightly toasted and the skins begin to blister, 15 to 18 minutes. Remove from the oven and let cool for 10 minutes. Then, working in batches, rub them between the palms of your hands until the skins loosen and fall away. (This will take some time and not every bit of skin will rub off.) Chop the hazelnuts coarsely.

Using a nut mill, blender, or a food processor fitted with the metal blade, grind the hazelnuts to a fine powder. (If the nuts do become oily, pass them through a sieve to break up any lumps.) Place in a large mixing bowl and stir in the sugar.

Add the butter, cocoa, honey, and vanilla and mix thoroughly with a wooden spoon. Add the egg whites, a little at a time, mixing well after each addition. Add only enough of the whites for the dough to take on the consistency of a loose paste or spritz cookie dough. Do not worry if all of the egg whites are not used.

Line 2 baking sheets with parchment paper or grease them with butter. Spoon the hazelnut mixture into a pastry bag fitted with a No. 6 star tip. Pipe out rosettes 1 inch in diameter onto the prepared sheets, spacing the rosettes about 1 1/2 inches apart. You should have about 60 rosettes in all. Let the rosettes sit, uncovered, at room temperature overnight.

Preheat an oven to 375 degrees F.

Bake the cookies in the preheated oven until firm to the touch but still moist inside, 8 to 10 minutes. When they are done they will not brown and may even look undercooked, so you must test by touch. Remove to wire racks to cool completely.

Meanwhile, melt the chocolate in the top pan of a double boiler placed over simmering water. Remove from the heat and let cool to room temperature, stirring occasionally. Gently turn half of the cookies top sides down on a flat surface and spread about 1/2 teaspoon chocolate on each of the upturned bottoms. As each cookie is coated, press a plain cookie onto the chocolate, bottom side down, to form a "sandwich". Lay the cookies on their sides on a tray or flat plate and refrigerate for 15 minutes to set the chocolate. Store in a covered container, at room temperature, for up to 1 week.

Episode#: EI1C02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Flourless Chocolate Cake: Torta di Cioccolato Recipe courtesy Mario Batali

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings

6 tablespoons unsalted butter, plus more or greasing the pan

1 1/4 cups granulated sugar

6 large eggs, separated

5 tablespoons instant espresso

6 tablespoons Dutch-processed cocoa powder (recommended: Droste)

6 tablespoons dark rum or Marsala

1 1/2 cups ground, toasted, blanched almonds

All-purpose flour, for coating the pan

Confectioners' sugar, for dusting

Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.

Preheat the oven to 375 degrees F.

Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

Episode#: MB2F27
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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Chewy Chocolate Espresso Cookies Recipe courtesy Gale Gand

Recipe Summary

Difficulty: Easy

Prep Time: 45 minutes

Cook Time: 7 minutes

Yield: 60 cookies depending on size

3 1/4 cups semisweet chocolate chips

1/2 cup butter

1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 1/2 cups sugar

2 teaspoons vanilla

1 1/2 teaspoons instant espresso

1 1/2 cups chocolate chips

In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
Meanwhile, in another bowl, mix together the flour, baking powder, and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.

Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

Episode#: SD1C34
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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These really are a treat! One of my favorite Italian cookies from childhood.

This page is located on this domain: http://www.spaghettisauceandmeatballs.com

Anthony's Pesta Bars Authentic Italian Cookie Recipe" Copyright © 1998-2004 All rights reserved.

How to make the Peseta Bars Recipe:

1-1/2 pounds of whole almonds. (3) 6 oz. packages Whole Almonds & (1) 6 oz. package of Sliced Almonds.

5 cups all purpose flour (preferably unbleached and sifted)

1-1/2 cups sugar

1/2 cup vegetable oil

5 eggs

3 Hershey Chocolate Bars (Frozen 1.5 oz. (standard size 6"x2.5" ea.)

Unless you end up eating some of the chocolate while your grading it, then you may want to use 4 Hershey Bars.

I recommend that you freeze these bars prior to use. It will help you when you have to grade the chocolate.

2 tsp. Cinnamon

1 tsp. Ground cloves

2 tsp. Baking powder

Rind of 1 lemon and 1 large orange (grated)

...
......

You will need (3) large bowls....

First...
You need to roast the almonds. Pre-heat oven to 300 degrees. Take the whole Almonds and spread them out on a cookie sheet or large baking pan, be sure to spread them out in one layer. Put them in the pre-heated oven for 5 minutes. Stir the almonds or turn them over if you can and put them back in the oven for another 4 minutes. (A Spatula is useful for flipping the nuts) Here is a tip on roasting nuts from "The Joy of Cooking" - "Turn nuts frequently to avoid scorching. Do not over toast as nuts tend to darken and become crisper as they cool."
You should be able to fit all 18 oz. of whole Almonds on one large cookie sheet in one layer. Roast these as listed above.

Next...
Now you will want to roast the Sliced Almonds in the same manor as listed above, however these roast a lot faster so roast them for 2 min. then flipped them and roast for another 2 minutes. Take both the Whole and Sliced roasted almonds and put them aside to cool...

Next...
While the almonds are cooling. Grate (3) frozen 1.5 oz. (standard size 6"x2.5" ea.) chocolate bars and put this on a plate to use later. Then grate (1) whole orange and (1) whole lemon rinds. You just want to grate the skin off, this really adds a nice flavor! Important Note: When you grate the orange and lemon, be sure to not grate the white part of the rinds because the white part is bitter, just grate the yellow and orange stuff :)

Next...
Out of the 1-1/2 pounds of now roasted almonds, take out 3/4 cups of Almonds and chop them, then put them in a blender and blend until finely chopped, if you don't have a blender, then just put the almonds in a large ziplock bag, seal it up and that smash the heck out of them with the flat side of a meat pounder. Smash these almost to a powder. Put this in (bowl #1).

Next...
(This portion of the recipe is good for relieving any stress you may be having ;)
You will need smash the rest of the Almonds in the same manor as listed about (ziplock and meat pounder), these you want to smash, but not as much. You want to smash them into 1/8" pieces and smaller. When you have finished chopping all the almonds, mix them well in (bowl #1) with the finely chopped almonds.

Next...

In (bowl #2) add the following:

5 Large Eggs

1/2 cup vegetable oil

Grated rind of 1 lemon and 1 large orange

Mix all the ingredient listed above in a large bowl with an electric beater at low speed, just enough to mix the ingredients. OK, set this bowl aside..

Next...

In (bowl #3) and add the following: (Note: Bowl #3 should be your largest bowl)

5 cups flour (keep an extra 1/2 cup or so of flour handy for later, just in case the batter turns out to be to sticky to work with)

1-1/2 cup sugar

2 tsp. Cinnamon

1 tsp. Ground cloves

2 tsp. Baking powder

Mix Well

Next...

Slowly mix (bowl #2) into (bowl #3).
Mix with a fork as your pouring the wet ingredients into the dry ingredients. This will be a very full bowl and you will have a lot of mixing to do, this will also be a VERY thick batter that you will have to work with a lot until you get a thick almost solid dough ball. You'll start mixing with a fork or large spoon but will quickly have to change to just mixing with your hands. (If the batter gets to sticky to work with, just add some flour, not a lot, just sprinkle extra flour as needed to dry up the batter enough to make it easier to work with.)

Next...
Now that you have (bowl #2) and (bowl #3) mixed together in (1) large bowl it's time to add the chocolate and almonds. - Add (bowl #1) and the grated chocolate into this bowl. Mix all ingredients well, it will take some muscle and strong hands (Grandmom must have been a strong woman!, this is work!!!). Mix well until all the chocolate and almonds are spread out well throughout all of the dough, this will really take some muscle, (you might even break a sweat!) You will have to work with this for at least 5 to 10 minutes until it's all blended together well. You should end up with one really large heavy dough ball (really, you could break a window with this thing! ;). If the batter gets sticky which happens sometimes depending on the temperature of the flour and humidity in your kitchen, just add a little flour to your hands while working with the batter. OK - So you will want to work with this until you have the big ball mentioned above.

You might need a little rest at this point, but don't rest too long, we still have a lot of work to do. This Italian cookie making is serious stuff!!! Not for the weak...

Now is a good time to pre-heat your oven to 450 degree F.

Next...
Now that you have the batter done it's time to make it into bars. Get some wax paper and spread out a little bit of flour on it. Spoon out the batter (which will be very thick) onto the wax paper and create a bar that is approximately 3" wide, 12" long and 1/2" high. Get some more flour on your hands and firmly press the batter with your fingers to form the bars. This recipe should make approximately (4) 3" wide, 12" long and 1/2" high bars. Now that your bars are made you will need to cut out the cookies.

Next...
OK, you should now have (3) 3"wide x 12" long x 1/2" high bars ready for cutting. Cut pieces on a 30 degree angle, pieces should be approximately 3/4" to 1" wide. You should end up with cookies that are about 3" long x 3/4" to 1" wide x 1/2" high.
Next...
Put cookies on a cookie sheet (preferably double wall cookie sheet to prevent burning), space the cookies at least 1/2" apart. Cook for 10 minutes at 450 degrees f (pre-heated). After you cooked the Peseta Bars for 10 minutes take them out and let them cool on a cookies rack for about 5 minutes. Put them back on the cookie sheet, this time with them flipped over and place them on their sides. Bake for another 3 minutes and then take them out and let them cool on the cookie rack again. This recipe makes about 50 cookies, so you will probably have three cookie sheets full of cookies to cook. Cooking times may vary between different ovens. You may have to cook the bars a couple minutes more or less to get them just right. These Peseta Bars should have a little crunch to them but not to much, they should have a nice crumbly texture to them. Carefull... they harden as they cool.

Next...
Now your ready to add a little Cookie Glaze. Mix 4 cups powdered sugar and 1/4 cup milk in bowl. Add 1 to 2 tablespoons more milk as needed to make pourable glaze. Also add a drop of Vanilla. Mix this well and it should have a consistency that will allow it to be poured off a spoon onto the cookies. While the cookies are cooling on the cookie rack, go-ahead and just drip glaze onto cookies, be creative, make it pretty.

Great Job! You did it! Your now an Italian Grandmother!

The absolute best way to eat these wonderful cookies you just made is to sit down with a nice cup of Espresso and enjoy your hard work!!!! Auh, just wonderful!

That's it you're done........ Easy as Pie.

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Here are a couple Italian cookie recipes with orange zest (grated rind),

I'm not sure if this is what you're looking for,

I'm sure there are a lot of recipes out there that contain orange zest, but give these a whirl.

Cigar Cookies

yields 4 dozen

4 large egg whites

1 cup sugar

1 teaspoon vanilla

1 teaspoon finely grated orange zest

2/3 cup sifted all-purpose flour

6 tablespoons unsalted butter, melted

Adjust rack in center of oven and heat to 425 degrees. Lightly grease non-stick baking sheets. Whip egg whites until stiff. Gradually beat in sugar. Fold in vanilla and zest. Thoroughly fold in flour, then fold in butter.

Drop batter by teaspoonful in 3 places on baking sheet. Spread with spatula into thin squares (approximately 4 1/2 by 4 1/2 inches). Bake until slightly puffed and light brown, about 2 to 3 minutes. Remove from oven, turn cookie over with spatula and quickly roll around a 1/2-inch diameter dowel or wooden handle while pliable. If cookies harden before being removed from pan, return to oven just until softened. Remove from wooden form and continue cooling on rack. Repeat with remaining batter. Store cookies in an airtight container.

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Pizzelles

1/2 c. Crisco

1 c. sugar

3 eggs

2 1/2 c. flour, sifted

1/2 tsp. baking powder

Pinch of salt

1/2 tsp. vanilla (or anise)

1 tsp. orange flavoring (or lemon)

Rind of 2 lg. oranges grated (or lemon)

Pizzelle cookie baker (can be found in kitchen gourmet stores and resembles a waffle baker)

Beat eggs; add sugar and cooled melted Crisco. Add flavorings and grated rinds. Sift flour, baking powder, and salt together. Add flour mixture to egg mixture and blend thoroughly.
To make cookies, about 1 1/2 teaspoon of cookie dough is needed for each cookie. Follow directions for baking according to those included in the cookie baker. It helps when handling the dough if it has been refrigerated for awhile to make the consistency more like pie dough.

The easy way to handle this is to put your mixed cookie dough in refrigerator (or freezer) until it has the consistency of pie dough (about 1/2 hour). Flour sheet of waxed paper (about 10-inches long), put cookie dough down center like a sausage and roll in waxed paper. Will probably need 2 or 3 sheets of floured waxed paper.

Put these rolls in freezer (about 1 hour) and when hard, unwrap the dough from the waxed paper and slice. Make slices equal to about 1 1/2 teaspoons and lay on floured waxed paper. Use these slices to make cookies in the baker according to baker directions.

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Italian Pignoli Cookies

Makes about 30 cookies

Most requested cookie at the italian bakeries.

8 ounces pignoli (pine nuts)

1/2 cup granulated sugar

1/2 cup confectioners' sugar

1/4 cup all-purpose flour

Dash salt

1 8-ounce can almond paste

2 egg whites, slightly beaten

1/2 teaspoon almond or vanilla extract

Confectioner's sugar for dusting

Preheat the oven to 300 degrees. Line 2 cookie sheets with teflon bakeware liners or lightly butter the sheets. Place pignoli in a shallow dish.

Combine granulated sugar, confectioners' sugar, flour and salt in a medium bowl and lightly toss with a fork.

Break up the almond paste with your fingers and place in a mixing bowl of an electric mixer. Add egg whites and beat on low speed until smooth. (You can also use a hand mixer, but you'll need a strong arm if you do it by hand.) Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.

Using a teaspoon, scoop up a rounded spoon of dough and dip it, upside down, into the pignoli. Slip the dough off the spoon, pignoli side up, using another spoon or your finger tip. Place the dough on prepared cookie sheets 2 inches apart. Stick remaining pignoli onto unbaked cookies. Using your fingers, shape the dough so that all the cookies are round.

Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners' sugar.

CHOCOLATE ITALIAN COOKIES

1/4 tsp. baking soda

4 1/2 c. flour

2 c. sugar

1 c. cocoa, Hershey

2 tsp. baking powder

2 tsp. cloves

2 tsp. cinnamon

6 tbsp. shortening

1 c. milk

2 eggs

1 1/2 c. chopped nuts, walnuts

Mix flour, baking powder, cocoa, baking soda, cloves, cinnamon, sugar. Add: 1 c. milk 2 eggs 1 1/2 c. chopped nuts
After all mixed, make them like a size of a meatball. Place in greased pan. Bake at 375 degrees for 10 minutes.

=======================

ITALIAN SESAME COOKIES

Ingredients :

4 c. flour

1 tsp. baking powder

1 c. sugar

1 c. shortening

4 eggs

1/4 c. orange juice or grated skin of

1 orange

1 1/2 tsp. vanilla

Sesame seeds

Preparation :
Sift dry ingredients together. Add shortening and mix well. Add
juice, eggs and vanilla and mix together. Turn on floured board.
Knead a few minutes. Slice pieces of dough and roll into strips, cut
each strip about 2 inches in size. Roll each piece in sesame seeds
that have been dampened with a little water. Place on lightly
greased cookie sheet. Bake in a 400 degree oven for about 18
minutes or until lightly browned.
----------------------------------

ITALIAN BREAD SEED COOKIES

Ingredients :

3 eggs

3/4 c. Crisco

3/4 c. butter

1 c. sugar

1 1/2 tsp. baking powder

5 c. flour

3 drops anise oil; optional

1 1/2 tsp. vanilla

1/4 tsp. salt

Sesame seeds

Preparation :
Mix all ingredients and roll into a long roll. Chill. Cut into
slices about 2-3 inches thick. Roll slightly and put water on
cookie and roll in sesame seeds. Bake at 350 degrees until lightly
brown.
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ITALIAN SEED COOKIES

Ingredients :

12 c. flour

12 tsp. baking powder

1 1/2 lbs. butter

4 1/4 c. sugar

1/2 c. milk

6 tsp. vanilla

12 eggs

5 cans of sesame seeds

Preparation :
Mix flour and baking powder together. Melt butter in pan;
gradually add the sugar. Beat eggs well; add vanilla to the eggs.
In a large bowl, put butter and egg and sugar mixture. Start adding
your flour mixture to butter and eggs. Mix until all is blended.
Cover and set aside for half an hour. Then take out parts of dough
and roll out cigar shape, only smaller. Place sesame seeds on wax
paper and roll dough over seeds. Cut into 3 1/2 inch pieces. Bake
at 350 degrees for 10 to 15 minutes. Makes about 500 cookies.

----------------------------------

ITALIAN COOKIES WITH SESAME SEEDS

Ingredients :

1 box confectioners' sugar

3 tsp. baking powder

1 lb. can Crisco

1 dash of salt

1 tsp. vanilla

5 eggs

2 lb. flour

1 box sesame seeds

Preparation :
Mix Crisco, eggs, sugar, salt, vanilla, baking powder and flour.
Roll into little balls and dip into beaten eggs and sesame seeds.
Bake at 350 degrees until brown, about 10 minutes.

=============

Tarralucci or

Lady Fingers (Italian cookies)
1993)

1 dozen extra large eggs

2 1/4 cups melted shortening (butter, margarine, and Crisco mixed together)

2 cups sugar

5 tbs pure vanilla

3 tsp orange extract

2 tsp lemon extract

4 tbsp grated orange rind

3 tbsp grated lemon rind

(the purchased variety is okay for both the rinds)

14-17 cups flour

1 tsp baking powder per cup of flour used

Whip the eggs until foamy. Add the sugar and cream well. Add the melted shortening--cool it first. Then mix in the extracts and rinds. Mix well.

Place the mixture in a very large bowl (at the very least 8 quart size). Add about half the flour and baking powder and mix well with a heavy spoon.

At this point you will probably have to begin using your hands for the mixing. Start adding the flour and baking powder 2 cups at a time and mixing well after each addition. Oil your hands to help keep the dough from sticking as you mix.

This is the tricky part, knowing when the dough has had enough flour. It should be very smooth and slightly tacky but come clean from your hand. Continue kneading the dough for about 2-3 minutes. I usually turn it out on a well floured board, oil my hands and continue kneading. It will have a slight sheen to it and be smooth--although not as smooth as bread dough and definitely not as elastic. Cover with a towel and let the dough rest for about 1/2 hour.

My grandmother taught me how to do this and I don't know if it comes across right when it is written.

To form the cookies, you can do several things. They can be made into the shape of a doughnut or a lady finger and I sometimes get tired of these and form "s". For doughnut shape - pinch off a good handful of dough and roll it into a short log in the palms of your hands. Then roll the log into a piece approximately 8 inches long and about 1/2" thick--like a rope. Do this on a board or on your table. Bring the two ends together and pinch together well so that there is not seam. You should be able to place two fingertips inside the hole of the doughnut. Place on a greased cookie sheet and bake at 350 degrees until just golden on the bottom. They will really raise. For a large (the old kind--that's all I've got) cookie sheet - you should be able to get two dozen cookies per sheet.

For lady finger shape - you don't need quite as much dough - form into a log about 3" long and 1/2" in diameter. You can get about 30 per cookie sheet.

For the "s" shape - roll out the log only slightly thinner and then wind it in from each end to the middle making sure that it sticks together at the middle.

Keep oiling your hands to prevent the dough from sticking either on the board or your hands.

ICING:

4 cups powdered sugar

1/4 cup melted butter

1/2 cup milk

small tsp of vanilla

small tsp of lemon extract

coloring if desired - use the paste kind rather than liquid.

Mix well. The icing should be thick runny - that is - if you lift out a handful of the icing it should form a thick ribbon from your hand. To ice the cookies usually requires two people. One person works quite quickly and ices each cookie all over. The second person either dips the cookies in shredded coconut, chopped walnuts or sprinkles non-periels (spelling) over them.

This recipe makes about 33 dozen lady fingers and slightly less tarralucci's.

------------------

Neapolitan Christmas Cookies

Straight from the the Aunt Rose, Naples files,

in Italian they are called Paste Reali..

They may take a bit of work to find all of the ingredients,

but they are truly worth it.. great cookies!

For the frosting:

* 2 1/3 cups sugar

* 4/5 cup water

* A pinch sodium bicarbonate

For the pastries:

* 3/4 pound shelled almonds

* 1 pinch powdered cinnamon

* 1 2/3 cups sugar

* 2 fingers (of a glass) water

* Edible rice paper or wafers, about 3 inches in diameter.

* Silvered or colored candied almonds (you should be able to find these in a wedding supply store).

Bring some water to a boil, remove it from the fire, and soak the almonds for 5 minutes. Pat them dry and rub the skins away, then grind them by running them through a meat grinder three times, then a food mill once, sprinkling them with a little water to keep them from giving off their oil (you can also use a blender, using short bursts.

Combine the 2 fingers of water and the sugar in a pot (if it's round-bottomed, so much the better) and heat, stirring gently, until a drop of syrup poured from the spoon onto a plate does not spread out, and when crushed between thumb and forefinger forms fine threads when you separate your fingers. Add the almonds and cinnamon, and cook over a very low flame, stirring constantly, for 10 minutes. Remove the mixture from the fire and let it cool, stirring frequently. When it is almost cold, spread the it in a half-inch thick layer over the wafers, smoothing the top and sides with the blade of a knife. Depending upon the shape of your wafers you will end up with either diamond or round shaped cookies; they should be about 2 inches across at the most.

Let the cookies set for 24 hours, then trim away the excess wafer.

Prepare the icing by boiling the syrup to the stage described above. Test frequently because if you cook too long the syrup will be too hard. Once it reaches the proper degree of doneness pour the syrup into a bowl and whip it until it is white and fluffy (this takes patience). Spread the frosting over the cookies, dot each with a candied almond, and let dry.

These will keep for several days, though you can expect them to vanish first.

http://www.freerepublic.com/focus/f-chat/1528837/posts


---------------------------------------------
All Soul's Day Spice Cookies

Source : Italianfoodforever

Pan dei Morti ~ These cookies, or similar variations, are found across Milan

on November 1st and 2nd for All Soul's Day and All Saint's Day

and I learned to enjoy them each year at my favorite coffee bar.

:Makes About 3 Dozen

by Deborah Mele

You can substitute almonds for the walnuts,

or lightly glaze the cookies instead of dusting with sugar as I have here.

These cookies keep well for two to three weeks in an airtight container stored in a cool place.

If you want to store them longer, place them in an airtight container in the freezer for up to three months.

2 1/4 Cups All-purpose Flour

1 Tablespoon Cocoa Powder

1 1/2 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1/4 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cloves

Dash Of Salt

1/4 Cup Unsalted Butter, Softened

1 Cup Sugar

1 Large Egg

1/4 Cup Orange Juice

3 Tablespoons Honey

1/2 Cup Raisins

1/2 Cup Walnuts

Powdered Sugar

Place the raisins and walnuts in a food processor, and pulse until finely chopped. Preheat the oven to 350 degrees F. Butter and flour two baking sheets, or cover them with two silicon sheets. In a large bowl, stir together the flour, cocoa, baking soda, and spices.

In a separate bowl, beat the butter together with the sugar until blended. Add the egg, orange juice and honey and beat again until mixed. Stir in the flour and mix well. Next stir in the ground raisin and nut mixture.

Break off small pieces of dough the size of walnuts, and shape into a roll about 2 inches long. Place on one of the baking sheets, and then flatten slightly with your hand. Repeat with the remaining dough until you have shaped all of the cookies, placing them on the sheets about 2 inches apart. Bake for 12 minutes or until the cookies are lightly browned and set. Cool to room temperature, and then dust with the icing sugar. Store in airtight containers.

Buon Appetito!
Deborah Mele 2002

-------------------------

Chocolate Hazelnut Meringue Cookies
Posted on 24 July 2003 at 13:33:00 by dmele. EN - Cookies - Nut Cookies
Source : Italianfoodforever

Croccantini ~ Meringue cookies can be found in pastry shops across Italy,

but the addition of melted chocolate and toasted,

chopped hazelnuts makes this version extra special.

:Makes 4 Dozen

by Deborah Mele

I find these cookies are best within a few days of baking.

1 1/2 Cups Whole Hazelnuts

3 Large Egg Whites

1/2 Cup Icing Sugar

6 Ounces Dark Chocolate (Or Semisweet)

Preheat the oven to 300 degrees F. Toast the hazelnuts for 8 to 10 minutes or until the skins split, and the nuts just begin to take on color. Drop the nuts into a kitchen towel, and rub the nuts in the towel until they lose their skins. Finely chop the nuts, reserving about 1/3 of a cup to garnish the cookies. Butter two large cookie sheets, or cover them with silicon sheets. Melt the chocolate in a double boiler, or in a small pot set in a larger one that contains simmering water. Let cool to room temperature.

In a bowl, beat the egg whites until soft peaks form. Begin to add the sugar, a little at a time, continuing to beat the egg whites. Beat on high speed until the whites are stiff and gossy. Fold in the chocolate and nuts carefully. Drop the cookies by rounded tablespoons onto the cookie sheets. Sprinkle the tops with the nuts you had set aside earlier. Bake for 45 to 60 minutes, or until the meringues are firm and dry. Cool on wire racks.

Buon Appetito!
http://www.italianfoodforever.com/iff/Default.asp

------------------------------

Romeo's Kisses

Source : Italianfoodforever

Baci di Romeo are small almond flavored cookies are sandwiched together in pairs with chocolate filling. Paired with Juliet's Kisses, they make a great addition to any cookie tray.

:Makes 3 1/2 Dozen

by Deborah Mele

These cookies are the opposite of Baci di Giulietta.

1/2 Pound, or 2 Sticks Unsalted Butter, Softened

1/2 Cup Icing Or Confectioner's Sugar

1/4 Teaspoon Salt

1/2 Teaspoon Almond Extract

2 Cups All-purpose Flour

Filling:

2 Ounces Semisweet Or Dark Chocolate

2 Tablespoons Unsalted Butter

1/3 Cup Toasted Almonds Ground

Preheat the oven to 350 degrees F. and prepare two baking sheets either with silicon sheets, or by buttering them. In a large bowl, beat together the butter and sugar until light and fluffy. Add the salt and almond extract, and mix until smooth. Add the flour to the bowl, and mix just until blended. Shape the cookies by rolling small pieces of dough into 1 inch balls, and placing these one inch apart on the baking sheets. Continue shaping the cookies in this manner until you have used all of the dough. Bake the cookies until firm, about 10 to 12 minutes. Do not let the cookies brown, or they will dry out. Transfer to wire racks to cool.

To make the filling, melt the chocolate together with the butter in a double boiler, or in a small pot set over a larger one half filled with simmering water. Once the chocolate is melted and smooth, mix in the ground almonds. Spread a small bit of icing (about 1 teaspoon full) unto the flat side of one cookie, and place another cookie bottom side down onto the filling. Lightly press the cookies together, and set back onto the wire racks until the chocolate has set. Repeat this step until all of the cookies have been sandwiched together with the filling.

Note: To toast the almonds, place them on a cookie sheet, and bake for about 8 minutes or just until they begin to brown.

Buon Appetito!
Deborah Mele 2002

-------------------------------
Brutti Ma Buoni ~ Version Two

Source : Italianfoodforever

Ugly But Good Cookies ~ Version Two This is yet another traditional cookie recipe that can be found in many variations across italy.

:Makes 2 Dozen

by Deborah Mele

Although delicious, these cookies are not suitable for making too far in advance, or for freezing.

This variation uses chocolate in place of the usual chopped nuts.4 Large Egg Whites

1 Cup Sugar

3 Tablespoons All-purpose Flour

1 Teaspoon Vanilla

2 Cups Chopped Dark (Or semisweet) Chocolate

Icing Sugar (Optional)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking sheets. In a double boiler, or in a small pot placed in a larger pot with simmering water over low heat, cook the egg whites with the sugar, stirring often until the mixture is opaque. This will take about 10 minutes. Remove from the heat, and beat on high speed with an electric mixer until the mixture is thickened and glossy. Fold in the flour, extract and chocolate.

Drop by heaping teaspoonfuls about 2 inches apart onto prepared baking sheets. Baking one sheet at a time, bake 25 minutes, or until the cookies are light brown. Cool on wire racks. Sprinkle with icing sugar if using, and store in an airtight container.

Buon Appetito!
Deborah Mele 2002

----------------------------

Chocolate Spice Cookies

Posted on 18 December 2003 at 20:52:00 by dmele. EN - Cookies - Nut Cookies

Source : Italianfoodforever

These delicious cookies are common to Sicily where spices such as cinnamon and cloves are common.

They are lightly glazed with a chocolate icing and garnished with some chopped, toasted almonds.

:Makes About 30 Cookies

by Deborah Mele

1 1/3 Cups Whole Blanched Almonds

4 Cups All-purpose Flour

8 Tablespoons Unsalted Butter (About 1 Stick)

2 Ounces Unsweetened Chocolate

1 1/2 Cups Sugar

1 Cup Milk

1 Teaspoon Ground Cloves

1 Teaspoon Cinnamon

1 1/2 Teaspoons Baking Soda

1/2 Teaspoon Salt

1 Teaspoon Vanilla

1 Large Egg

Glaze:

1 Cup Sugar

3/4 Cup Water

6 Ounces Unsweetened Chocolate

1 Cup Powdered Sugar

Preheat the oven to 350 Degrees F. Toast the almonds by placing them on a baking sheet and baking them in the oven until lightly browned, about 12 minutes. Remove and cool. Place 1 cup of the almonds in a food processor or blender and grind finely. Finely chop the remaining 1/3 cup of almonds.

In a small saucepan, heat the milk, butter and chocolate, and cook until completely melted over medium low heat. Remove from the heat and beat in the sugar. Cool to room temperature, and then add the egg, spices, and vanilla, mixing well. Add the flour and ground almonds and stir just until mixed.

Grease two baking sheets, and then roll a small amount of dough into 1 inch balls and place these 1 1/2 inches apart on the baking sheets. Once you have used up all of the dough, bake the cookies for 15 to 18 minutes or until puffed and set. Cool on wire racks.

Place the sugar and water in a saucepan and bring to a boil over medium heat. Remove from the heat and add the chocolate, stirring until it has completely melted. Using a wire whisk, begin to add the powdered sugar until you have a glaze the texture of egg whites. Brush the chocolate glaze over each cookie, and then sprinkle with the chopped almonds. Let sit on wire racks until the glaze has set. Store in airtight containers.

Buon Appetito!
Deborah Mele 2003

---------------------------

Chitellini: More cookies from Adriana

A few issues back I passed on Adriana's Sicilian Almond-Coffee cookie squares.

She has kindly sent another recipe:

Cari Italiani in tutto il mondo,

How is everyone doing?

I had a customer who recently asked me if I had a recipe for "Chitellini" and wanted to know if they were difficult to make. Here is a great traditional recipe that is very easy to make and very tasty.

Prep Time : 45min

Cook Time : 15min

Type of Prep : Bake

Cuisine : Italian

Occasion :

INGREDIENTS:

130 grams (1 cup + 2 tablespoons) unsalted butter

65 grams (1/3 cup) sugar

160 grams (1 2/3 cups) flour

65 grams (a little more than a half cup) chopped almonds

Confectioners sugar

PREPARATION:

Cream butter thoroughly. Slowly add in the sugar, flour, and chopped almonds.

Grease hands with oil (preferably corn oil) and work the dough into finger shapes. Place on greased baking sheets.

Bake in preheated oven at 185 C (375 F) until golden brown. Remove while still hot and sprinkle with confectioners' sugar.

That's it!

visit Adriana's bakery's site, http://www.CookiesFromItaly.com. There's also a free newsletter. They're located in Santo Stefano Quisquina, province of Agrigento, and make a number of cookies and other delights from home-grown organic fruits and nuts, which they express mail all over the world.

---------------------------------

Castagna cookies:

For filling combine throroughly:

1 1lb. can chickpeas, mashed through a foodmill (I slip the skins off each first)

1/4 c. sugar

1 tbsp. baking cocoa

rind of 1/2 of a tangerine, grated

1/4 c. finely chopped nuts

6 dried figs, minced

1 heaping tbsp. plum preserves

2 tbsp. dried candied fruit

1/8- 1/4 c. raisins

If the mixture isn't moist enough, add some sweet red vermouth

For dough:

Sift 1 c. + 6 tbsp. flour

with 1 tsp. baking powder.

Cut in 1 stick of butter or margarine.

Add 1 egg,

6tbsp. sugar,

1/2 tsp. cinnamon,

peel of 1/2 lemon, grated,

and about 3 tbsp. sour milk.

Dough should be soft but not sticky (if not, adjust flour or liquid). Let dough rest in fridge 1/2 hour.

Roll dough on floured surface to thickness of pie crust. Cut dough into 5 in. circles, fill, and crimp w/fork as for turnovers. Bake on a lightly greased sheet in a 375 oven for about 10- 15 minutes until golden and crisp.

------------------------------

SCHRAFFT'S BUTTERSCOTCH COOKIES
Many New Yorkers have such fond memories of Schrafft's large,

crisp cookies that I decided to track down some of the recipes,

particularly the one for butterscotch cookies with finely ground pecans,

which seem to have been an all- time favorite.

The formula I got produced over 10 pounds of cookies,

but I have reduced the recipe so it can be easily made in a home kitchen.

These cookies, I'm told, taste every bit as good as the originals.

Serve them with fresh fruit or berries.

Ingredients:

2 tablespoons butter at room temperature

3/4 cup vegetable shortening at room temperature (see Note)

1 1/4 cups dark brown sugar

1 egg

2 tablespoons nonfat dry milk

1 tablespoon vanilla

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup finely chopped pecans

INSTRUCTIONS: Preheat the oven to 375 degrees. Grease baking sheets.

Combine the butter and shortening in a bowl and beat for a few seconds. Add the sugar and beat until creamy. Add the egg, dry milk and vanilla and beat until light.

Combine the flour, baking soda and salt in a bowl. Stir with a fork to mix and lighten. Add to the butter mixture and blend well. Stir in the pecans and mix well.

Drop heaping tablespoons of dough 2 inches apart onto the baking sheet. Dip the bottom of a 3-inch diameter drinking glass into flour and use it to press the dough into a circle of the same dimension. If the dough sticks a little as you lift off the glass, scrape it from the glass and pat any bits back into the circle of dough to make it even and neatly round. Dip the glass into flour after each use.

Bake the cookies for 7 to 10 minutes, or until golden brown. Remove from the oven and gently lift the cookies onto a cooling rack. Let cool completely, then store in an airtight container.

Yields about 30 cookies

Note: In the heyday of this recipe, solid vegetable shortening meant Crisco,

or a similar product. But if you are trying to avoid hydrogenated fats, there are some alternatives, such as Earth Balance Natural Shortening (we found this at Rainbow grocers), and Spectrum Organic Shortening (available at Whole Foods and other natural foods stores). Neither contains hydrogenated or trans fats, and both are suitable for baking.

PER COOKIE: 145 calories, 1 g protein, 16 g carbohydrate, 9 g fat (2 g saturated), 9 mg cholesterol, 76 mg sodium, 0 fiber. .