Antoinette’s Iced Italian Cookies

“A Friend may well be reckoned the masterpiece of Nature.” – Ralph Waldo Emerson

The first time our family had these amazing cookies was when a family friend brought them to a reception that followed the funeral services for our beloved Aunt Kay. This recipe makes a very generous batch of comfort cookies that we have made for years. They are one of our favorites to share with those that are near and dear to us!

1 cup crisco
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1/2 teaspoon salt
6 teaspoons baking powder
6 eggs
1 cup milk
5 1/2 – 6 cups flour
powdered sugar
lemon juice

Combine crisco, sugar, vanilla, oil, and salt. Mix with an electric mixer. Add baking powder and eggs, mixing well. Pour in milk, mixing again to incorporate. Add enough flour to make a soft dough. Some flour may be stirred in as it may get difficult to use a mixer. Roll pieces of dough like a rope and cut them into desired sizes – about 1 or 2 inches long. (Cookies will expand during baking.) Put on lightly greased cookie sheets. Bake at 375 degrees for about 15 minutes. Remove the cookies from the oven and cool on a wire rack.

Icing: Mix the powdered sugar, lemon juice, and milk to make a medium thick icing. Brush the tops and sides of cooled cookies.
Allow icing time to dry before serving.

Categories: Cookies


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