Scalidi Cookies Food

CUCCIDATI

Steps:

• Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.

EASY PIGNOLI COOKIES

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.
• Combine grated almond paste, granulated and powdered sugars in bowl. Beat on low with electric mixer until texture of small crumbs.
• Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
• Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
• Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter "no-nuts" side down onto a cookie sheet.
• Bake 14-16 minutes or until light golden. Gently slide parchment paper off pans onto wire racks. When cookes are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.

SAVOIARDI I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
• Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
• In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
• Sift the flour over the egg mixture and gently fold it in.
• Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
• Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.

DELICIOUS ITALIAN COOKIES

Steps:

• Whisk butter and sugar than add the egg, flour and corn starch sifted, vanilla and lemon zest.
• Put in a pastry bag, than make several shape on a non stick baking mat.
• Sprinkle with sugar, cocoa and chocolate chips.
• Cook for 10-12 minutes.
• Oven 180°C/350°F.

MOM'S TRADITIONAL ITALIAN COOKIES

Steps:

• For Cookie Dough: Cream butter & sugar.
• Beat in eggs, baking powder, extracts and 3 cups of flour.
• Add remaining flour until a stiff dough forms.
• Chill dough for at least an hour to make it easier to work with.
• At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters.
• Bake for 10-12 minutes at 375°.
• For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk.
• Then I mix and add more milk until it gets to a smooth consistency- I don't like it too runny.
• Should be like the consistency of a thick alfredo sauce.
• Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely.
• Can be topped with colored sugar or sprinkles, your choice.

PIZZELLES (CLASSIC ITALIAN COOKIES)

Steps:

• Preheat a nonstick pizzelle iron.
• In a large bowl, whisk the eggs. Slowly add the sugar and continue whisking until well blended.
• Whisk in the extracts. Slowly whisk in the melted butter in a steady stream and continue whisking until mixture is smooth.
• Slowly add the flour and continue to whisk until it is completely incorporated into the batter.
• Drop 1 TBSP batter onto center of each side of your pizzelle iron, close and clasp. Cook for 30-60 seconds depending on your iron.
• Remove with a small spatula and cool completely.
• Repeat with remaining batter.

ICED ITALIAN COOKIES

Steps:

• Cream butter and sugar until soft and creamy.
• Add eggs and vanilla, mixing well.
• Combine flour and baking powder, then blend into the butter mixture.
• Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
• Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
• Cool on wire racks,then ice as desired.
• Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
• Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.