Cetta Luciano's favorite Italian cookies.
Preheat oven to 375 degrees. Ingredients: 1 cup sugar 1 cup margarine (or butter-flavored Crisco) 4 eggs 1 grated lemon rind 1 tsp. vanilla extract 1 tsp. orange extract 1 tsp. lemon extract 1/3 cup milk 4 ¼ cups flour 4 tsp. baking powder
Preparation: Cream sugar and margarine together. Add eggs, one at a time, mixing well. Add lemon rind, three extracts, and milk. Add flour. Mix well and knead until no longer sticky. Grease cookie sheet. Make small round balls and place 2 inches apart on cookie sheet. Bake at 375 degrees for 10-12 minutes, on top oven shelf. Makes about 5-6 dozen cookies. Icing for Italian Cookies 2 ½ cups confectioner’s sugar 6 tbsp. milk (or water) 1 ½ tsp. lemon extract (or anise) 3 oz. nonpareils to sprinkle on top Mix milk and lemon extract with sugar until it forms a gravy-like consistency. Dip tops of cookies in icing. Place on cookie sheet and sprinkle with nonpareils. Dip six at a time so icing doesn’t harden before are sprinkles added. Let icing set before putting in cookie tins.
