Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. 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 (International Association of Culinary Professionals)
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