Aunt Catherine's Italian Cookies Recipe

Name: Aunt Catherine's Italian Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour, all-purpose; 6 ounces cream; 3 large eggs; 1 cup vegetable shortening; 2 tablespoons almond extract; 1 tablespoon cinnamon; 1 1/2 cups sugar; 6 ounces milk; 1 stick margarine; 3 tablespoons baking powder; 1 cup nuts chopped; 1 box powdered sugar; 1 stick margarine; 1 x food coloring

Servings: persons

2 1/2 cups flour, all-purpose
6 ounces cream
3 large eggs
1 cup vegetable shortening
2 tablespoons almond extract
1 tablespoon cinnamon
1 1/2 cups sugar
6 ounces milk
1 stick margarine
3 tablespoons baking powder
1 cup nuts chopped
1 box powdered sugar
1 stick margarine
1 x food coloring

1
Cream oleo, shortening and sugar.
2
Add eggs, almond extract, cinnamon, cream and milk.
3
Mix in nuts and baking powder and flour.
4
Roll small balls into long rolls, then kind of flatten it.
5
Slice in 1/2 inch pieces.
6
Put on cookie sheet.
7
Bake until done at 350F (180C).
8
Mix melted butter and powdered sugar.
9
Put in small containers and add different food colorings.
10
Spread on cooled cookies and let harden.
11
Then put in canned containers.
12
Can store for months.

1003

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups flour, all-purpose, 6 ounces cream, 3 large eggs, 1 cup vegetable shortening, and more.

Yes, Aunt Catherine's Italian Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Catherine's Italian Cookies

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