ITALIAN HORN COOKIES
My family has been making these delicate fruit-filled cookies for generations. They're light and flaky, with the look of an elegant old-world pastry. -Gloria Siddiqui, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours. , On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
TATù -- SICILIAN COOKIES
Make and share this Tatù -- Sicilian Cookies recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 45m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, almonds, and sugar and add cocoa powder to darken it. Form a well and add coffee, vanilla extract, butter and orange marmalade. Combine into a dough. Use the dough to form balls the size of a walnut. Put them on a greased cookie sheet and bake them at 375 F until golden. About 15 minutes.
- At this point make the veil: heat the chocolate and sugar over a very gentle flame, stirring constantly, and when the mixture is smooth and creamy remove it from the fire. Stir in the vanilla extract, let it cool slightly, and ice the cookies. Dust the cookies with just a hint of cinnamon and they're ready.
Nutrition Facts : Calories 99.2, Fat 6.4, SaturatedFat 3.3, Cholesterol 9.1, Sodium 45.3, Carbohydrate 11.2, Fiber 1.8, Sugar 4.6, Protein 2.1
CUCCIDATI (SICILIAN FIG COOKIES)
Make and share this Cuccidati (Sicilian Fig Cookies) recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 1h20m
Yield 40 serving(s)
Number Of Ingredients 19
Steps:
- Directions:.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Run the blade a few times to mix.
- Add the butter to the bowl and pulse to combine. Add the eggs, and run the blade until forming a consistent dough.
- Transfer the dough to a floured work surface and wrap in a plastic foil. Place in the refrigerator.
- In the bowl of a food processor fitted with a metal blade, combine the figs, raisins, candied orange, almonds, chocolate, apricot preserve, rum, cinnamon, and cloves. Pulse the blade until a smooth compound is obtained.
- Transfer the fig paste to a bowl.
- Preheat oven to 350 F (180 C).
- Prepare the egg wash by beating the eggs with a pinch of salt.
- Remove the dough from the refrigerator, and unwrap it on a floured work surface. Add a small quantity of flour. Knead the dough to make it soft and smooth.
- Cut the dough into 10 - 12 pieces. With the help of a rolling pin, flatten each piece into a rectangle approximately 3 x 15 inch (7 x 35 cm).
- Brush the egg wash on the dough.
- Place approximately 1/3 cup of filling in the center of the rectangle lengthwise.
- Take one edge of the dough and bring it over the filling to form a roll.
- With the palm of your hands roll the cylinder to make it even.
- Cut the roll into 4-5 pieces approximately 3 - 4 inch (8 - 10 cm) long. Set them aside. Continue forming the rolls until all the dough and the filling are used.
- Using a sharp knife, cut 4 - 5 diagonal incisions on the surface of the rolls. You can also cut straight incisions on the surface of the rolls, and curve the cookies in a "U" shape.
- Transfer the rolls to 3 cookie pans lined with parchment paper.
- Brush the surface with the remaining egg wash.
- Optionally sprinkle with multicolored nonpareil.
- Bake for about 20 minutes or until golden. Transfer onto racks to cool.
Nutrition Facts : Calories 161.6, Fat 7.6, SaturatedFat 3.9, Cholesterol 43.9, Sodium 122.9, Carbohydrate 21.2, Fiber 1.6, Sugar 8.7, Protein 3.2
TUTU'S AKA ITALIAN CHOCOLATE COOKIES
I was given this recipe many years ago ... back in 1978 from a patient I took care of in Milwaukee. At Christmas her family had brought in huge trays of cookies. On that tray were these and they were my favorite. She gave me the recipe which was written in weight and was huge. I transcribbed the recipe to measurements and made it...
Provided by Mary Louise
Categories Cookies
Number Of Ingredients 13
Steps:
- 1. Combine flour, sugar, cocoa, cinnamon and baking powder. Mix with hands. Add Crisco.
- 2. Add eggs. Mix well.
- 3. Add milk. Mix well.
- 4. Add chocolate chips and walnuts.
- 5. Make balls about half the size of a walnut.
- 6. Place on cookie sheet lined with parchment.
- 7. Bake at 400 degrees for 8 minutes.
- 8. Cool.
- 9. Mix glaze. Combine powdered sugar, vanilla and milk to a thin consistency. Dip cookies on glaze and allow to dry.
- 10. Store in an air tight container or tin.
- 11. *** NOTE: I have written the recipe exactly as given to me. Years ago I mixed these with my hands! Today I use my food processor to combine the dry ingredients with crisco. Using the pulse button I combine like I do for pie crust. I then place these ingredients in my large kitchen aid mixer bowl. I then mix on low speed until combined.
SICILIAN FIG COOKIES
A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.
Provided by Letricia
Categories World Cuisine Recipes European Italian
Yield 72
Number Of Ingredients 15
Steps:
- To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
- To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
- Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 14.7 g, Cholesterol 12 mg, Fat 5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 28.8 mg, Sugar 9.8 g
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