Recipes from Italy :: Italian Desserts
Posted by LladyRusty at recipegoldmine.com 12/6/2001 11:32 pm
Source: Recipe by Paul Donatelli - from Pittsburgh Post-Gazette August 03, 2000
1 lb. (2 c.) margarine (do not use low-fat spread)
3 c. (1 1/2 lb. (one and a half lbs. )) granulatedsugar
16 c. (5 1/2 pound) flour
3 oz. anise extract (not anise oil), or orange extract,
or juice of one orange and grated rind
3/4 c. milk
12 eggs, beaten
4 Tbsp. baking powder
Icing
2 lbs. powdered sugar
2 Tbsp. margarine
1 tsp. vanilla, almond or lemon extract
1/2 to 1 c. water, heated in microwave or on stovetop
If margarine is coming directly from the refrigerator, microwave a little until soft.
Cream margarine and sugar together for a minute or two.
Add milk, eggs, orange (if using), baking powder and flour. The dough should be soft but not sticky.
On lightly floured board, divide into small (2-in.) balls, then roll into pencils (the size of your finger) and tie into knot.
Put on cookie sheets with parchment paper liner. Bake at 375 degrees fahrenheit until light brown, maybe 5 to 7 mins. Watch carefully to keep from burning.
Apply icing when cool.
Icing: Mix together all but the water. Add water gradually to desired thickness. Spread on cookies.
Recipe may be halved.
Servings: 144
