Italian Christmas Cookies Filled Food

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ITALIAN CHRISTMAS COOKIES (FILLED)



Italian Christmas Cookies (Filled) image

These are cookies my grandmother used to make for Christmas every year. We always filled them with pre-made mincemeat or the filling in the recipe, but she has down two others in the recipe as well - ground raisins with cinnamon, cloves and sugar/orange juice/sweet wine, and almond paste with brown sugar and rum flavoring (meant to be sweet). Be creative with the frosting colors and sprinkles - that was the only part I was allowed to help with and we always tried to make them as "pretty" as possible.

Provided by AdeleProvence

Categories     Dessert

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 14

3 1/2 cups pastry flour
1/2 cup flour
1/8 teaspoon salt (says a pinch)
1/2 cup shortening
1/3 cup shortening
1/2 cup sugar
1/3 cup sugar
1/2 cup water
2 tablespoons sugar
1/2 cup walnuts, finely chopped (pecans work too)
1/2 cup raisins, ground (in a food processor)
1 tablespoon water (optional)
1 cup powdered sugar, sifted (optional)
1/2 teaspoon vanilla (optional)

Steps:

  • Sift together flours and salt.
  • Cut shortening into flour mixture.
  • Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
  • Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
  • Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
  • Place a tablespoonful of filling on one side of each circle.
  • Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
  • Prick the top of all assembled cookies with a fork to vent.
  • Bake at 400F for 7-10 minutes, until just turning golden.
  • Let cool.
  • Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.

Nutrition Facts : Calories 200.6, Fat 8.9, SaturatedFat 2, Sodium 13.2, Carbohydrate 28.3, Fiber 0.7, Sugar 9.9, Protein 2.4

ITALIAN FUDGE-FILLED COOKIES



Italian Fudge-Filled Cookies image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 12 cookies

Number Of Ingredients 15

3/4 cup vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup milk
1 egg
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
3 cups all-purpose flour
One 1-pound bag chocolate chips
2 cups chopped walnuts
2 cups sweetened condensed milk
1 teaspoon vanilla extract
Two 1-ounce squares unsweetened chocolate, melted
1 teaspoon butter
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.
  • Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.
  • Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces

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