Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
oven to 350F. Line a couple of baking sheets with parchment paper.
a large bowl, cream butter and sugar with a hand mixer; add eggs a few at a
time. Mix well. Add zest and juice of lemon.
and sift flour, baking powder, and salt in another bowl. Add dry ingredients to wet mixture a third at
a time. Knead until the dough is firm, not stiff and not sticky. (If the
dough is wet add additional flour a little at a time) Form into a large
ball. Let stand about 15-20 minutes.
ready to shape, cut small pieces of dough with a knife, roll each piece in slightly
floured hands. You can make shapes such as a wreath, braid, knots, or any shape
for 20-25 minutes. Wait until the cookies have cooled. Make the icing for the
top of the cookies to desired consistency. Let the icing sugar completely dry
before storing. Makes 2-4 dozens depending on the size of cookies.
These cookies are
not very sweet unless you add a lot of icing and sprinkles to the top of the
cookies. They are delicious traditional
Southern Italian cookies. Enjoy them with your family for Christmas or any