Italian Egg Dough Best Dishes

Sunday, April 21, 2024

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Italian Egg Dough

"This recipe makes 3 styles of cookies which can be defined inside the recipe. You can twist the dough into a rope form, cut out the rolled dough into shapes, (like sugar cookies), or make filled cookies."

Ingredients :

5 half cups all-reason flour
half cup milk
1/2 cup white sugar
5 eggs
half of teaspoon salt
half of teaspoon vanilla extract
five teaspoons baking powder
half of teaspoon lemon juice
1 cup butter
1 half fluid ounces anise flavored liqueur
half cup confectioners' sugar
1 tablespoon milk
3 drops almond extract
2 1/four cups pitted prunes
1 half cups raisins
1 cup chopped walnuts
1/2 cup chopped candied cherries
2 eggs

Instructions :

Prep :	Cook : 12M	Ready in :

Mix half cup sugar, salt, baking powder, flour and 1 cup butter or margarine and work in like a pie crust. Set apart.
Beat 4 of the eggs with milk. Add half teaspoon of lemon juice, and vanilla.
Make a nicely with dry elements and upload lemon mixture. Mix in Sambucca and the one egg.
Make ropes with dough approximately 4 inches long and shape into anything you want. I normally form into spiral form. Bake on ungreased cookie sheet Bake for 15 mins at 350 stages F (one hundred seventy five ranges C).
Make a glaze with confectioners' sugar and flavor with the almond extract (or some other flavoring you like). Add sufficient milk to the confectioners' sugar to make a loose frosting. Try to frost the cookies while cool. Just dip tops into frosting and twist. Sprinkle colored chocolates, if you like them, while the cookies are still wet with frosting.
You can also use this recipe to make crammed cookies. For filled cookies you want to roll the dough into 12 x four inch oblong shapes and fill with filling. To Make Filling: Poach prunes with a bit water. Remove from warmness and add raisins, chopped walnuts, chopped candied cherries and 2 eggs. Mix nicely. Add some drops of any flavoring you like, I like lemon.
After the dough is stretched, place the filling inside the center , lengthwise and roll dough. Place on cookie sheet with seam on the bottom.
Bake at 350 ranges F (a hundred seventy five tiers C) till the crust is golden (about 20-30 min.) When cool you can frost the logs and let the frosting dry then slice on the prejudice. (My husband loves the ends of the logs.) ENJOY!!

Notes :

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