I've invited my student workers over for a holiday cookie decorating party Sunday afternoon. Tonight I made up a batch of Dan's favorite cookie, Italian cookies, so-called because as a kid, his family was good friends with an Italian family, the Barbarossas. This is Mrs. Barbarossa’s recipe for Christmas Cookies. It makes a HUGE batch….
8 c flour
1 1/2 c sugar
4 t baking powder
1 lb of Crisco
Cream the Crisco and sugar. Add eggs, beating after each egg. Stir in the flour and baking soda, mixing well. Chill for at least 2 hours or overnight. Roll out about 1/2” thick. Bake at 350 for 12-15 minutes, Cool, and frost with Citrus Icing or Royal Icing.
This recipe makes about three cups of icing.
6 tablespoons fresh lemon juice
1/4 cup milk
6 to 8 cups powdered sugar
Assorted food colorings (the gel colorings work best)
Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream).
Divide remaining icing into zip-loc sandwich bags, one bag for each desired color; mix food coloring by drops into each bag, tinting icing to desired shade. Carefully knead bag to mix. To decorate, cut a tiny bit off the corner of the bag, and squeeze frosting through.
As I'm making the cookies tomorrow, I made the Italian Cookie dough tonight, as it needs to chill thoroughly for best cookie cutting. This year, made with our own Henbogle eggs, the dough is much more yellow than it has been in the past... I wonder what the cookies will look like when baked?