My MIL's Italian cookie recipes

This is the one I'm making today...be prepared, it makes a TON. The same dough is also used for cuccidati (unfortunately, I don't make the fig cookies because I'm allergic to nuts and I can't find the recipe for the filling, but I'm sure a quick google would turn one up) and giugialana (these are just rolled in sesame seed before baking...I don't make these either, but that's an easy substitute). People love these because they are very light and not overly sweet. Nice wedding cookie.

MIL just called these ITALIAN COOKIES

1 1/2 lb. butter
2 cups sugar
10 cups flour
7 Tbsp baking powder
1 Tbsp salt
9 eggs
1 cup milk
4 Tbsp vanilla

Preheat oven to 400*. Sift together dry ingredients including sugar. Cut in butter as you would for pie crust. When mixture is crumbly add liquids. Roll out into a rope about 1/4-1/3" thick. They will more than double in size. Slice into logs or shape into wreaths, pretzels, or loops. Bake 8-10 minutes on ungreased baking sheet until golden. When cool, drizzle with a mixture of confectioner's sugar and milk tinted pastel pink or green. edit to add: ungreased baking sheet

edited to add: ungreased baking sheet, changed oven temp from 425 and baking time from 15 min...this is what was written on the recipe, but I never paid any attention because I never gave it to anybody. I just timed the ones I baked and I lowered the temp a bit. ~gram

This message was edited Dec 23, 2006 1:07 PM