Tender Italian Sugar Cookies Food

TORCETTI

Steps:

• Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In another large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture., Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 6 portions. Shape each portion into twelve 6-in. ropes about 1/4 in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together 3 times., Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks.

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

TENDER ITALIAN SUGAR COOKIE

Steps:

• 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• 2. Shape dough into 1 1/2 in. balls. Place 1 inch apart on ungreased baking sheets. Bake at 400 degree for 8 - 10 minutes or until lightly browned. Remove to wire racks to cool.
• 3. For Icing: In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip the tops of cookies in icing; allow excess to drip off. Sprinkle with colored sugar if desired. Place on waxed paper; let stand until set.

ITALIAN SUGAR COOKIES

Steps:

• Cream shortening and sugar with electric mixer.
• Add eggs one at a time and beat well.
• Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
• Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
• Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking).
• Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies.
• Carefully remove to rack to cool. Frost or decorate as desired.
• Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.

ITALIAN SUGAR COOKIES

Steps:

• Preheat oven to 400°F and line two baking sheets with parchment paper or silicone baking mats and set aside.
• In a small bowl, whisk together the flour, baking soda and salt. Set aside.
• In another large bowl, using a hand mixer on medium, beat together the shortening and sugar until light and fluffy, about 2 minutes.
• Beat in eggs and extracts for 30 seconds, then add half of the flour mixture. Beat until fully incorporated, then add remaining half of the flour mixture.
• Use a cookie scoop to portion out the cookies onto the prepared baking sheets. For a more smooth appearance, you can roll the cookies into balls but that is optional.
• Bake for 8-10 minutes, until just lightly golden and cookies start to crack on top.
• Allow cookies to cool completely before frosting.
• Whisk together powdered icing sugar, milk, melted butter, and your choice of flavor extract. Adjust the consistency with additional powdered sugar or milk, it should be thin.
• Spoon approximately one tablespoon of icing onto each cookie. Come back and add sprinkles once the glaze has started to set (so the sprinkles don't just roll off).
• Allow icing to set for 30 minutes before serving or storing.

ITALIAN CENCI COOKIES

Steps:

• In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel. , Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.