Italian Christmas Cookies (Filled) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are cookies my grandmother used to make for Christmas every year. We always filled them with pre-made mincemeat or the filling in the recipe, but she has down two others in the recipe as well - ground raisins with cinnamon, cloves and sugar/orange juice/sweet wine, and almond paste with brown sugar and rum flavoring (meant to be sweet). Be creative with the frosting colors and sprinkles - that was the only part I was allowed to help with and we always tried to make them as pretty as possible. Ingredients:
3 1/2 cups pastry flour |
1/2 cup flour |
1/8 teaspoon salt (says a pinch) |
1/2 cup shortening |
1/3 cup shortening |
1/2 cup sugar |
1/3 cup sugar |
1/2 cup water |
2 tablespoons sugar |
1/2 cup walnuts, finely chopped (pecans work too) |
1/2 cup raisins, ground (in a food processor) |
1 tablespoon water (optional) |
1 cup powdered sugar, sifted (optional) |
1/2 teaspoon vanilla (optional) |
Directions:
1. Sift together flours and salt.
2. Cut shortening into flour mixture.
3. Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
4. Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
5. Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
6. Place a tablespoonful of filling on one side of each circle.
7. Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
8. Prick the top of all assembled cookies with a fork to vent.
9. Bake at 400F for 7-10 minutes, until just turning golden.
10. Let cool.
11. Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.
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