PANETTONE COOKIES
these fruit studded cookies are reminiscent of the Italian sweet bread known as panetonne that's often served at Christmas
Provided by grandma2969
Categories Drop Cookies
Time 33m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- preheat oven to 375*.
- in a large mixing bowl beat shortening with an electric mixer on medium -high speed for 30 seconds.
- add brown sugar, granulated sugar, anise seeds, baking soda and salt.
- Beat until combined, scraping down sides of bowl as needed during mixing.
- beat in as much flour as you can with mixer.stir in remaining flour with a spoon --
- stir in raisins, pine nuts, if desired, and citron.
- drop dough by rounded tspoons 1" apart onto an ungreased cookie sheet.
- bake in the preheated oven to 8 minutes or until edges are lightly browned.
- transfer to a wire rack to cool.
- TO STORE:.
- place cookies in layers seperated by waxed aper in an airtight container, cover.
- store at room temperature for up to 3 days.
- Freeze up to 3 months.
Nutrition Facts : Calories 104.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 8.8, Sodium 55.5, Carbohydrate 12.9, Fiber 0.3, Sugar 7.5, Protein 1.2
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