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Thursday, June 14, 2007

Italian Cookies

When Paula makes cookies - Man does she make cookies! She writes:

Cookies.. my favorite indulgence.. keep the chocolate, keep the pies and cake but you better hide the cookies. My idea of the perfect dessert is a variety of them. This looks difficult but honestly, it is easy and delicious.
Italian Cookies

  1. 5 1/2 Cups Flour
  2. 1 1/4 Cup Sugar
  3. 4 Large Eggs, Separated, beat the yolks (reserve the whites)
  4. 2 Cups Butter or Margarine
  5. 1 Ounce Whiskey
  6. ***Zest of 1 Lemon
  7. Confectioner’s Sugar for dusting

***Lemon Zest is the outermost part of the rind of an orange, lemon, or other citrus fruit, used as flavoring. On a lemon, it is the yellow part of the peel on the outside of a lemon. It has an intense lemon/citrus flavor with very little bitterness. The bitterness is primarily found in the white part of the lemon. When removing the skin from lemons or other citrus fruits, be sure to take only the thin outer zest or colored portion. The white pith will give your dish a bitter undertaste.

Lemon Zester - A tool for removing the zest of a lemon. A lemon zester allows one to remove the zest (and only the zest) in long strips. A zester has tiny cutting holes that create threadlike strips of peel. If you do not have a zester, use a vegetable peeler or a small, sharp knife. You will also note that many recipes call for grated zest or peel. In this case, use a cheese grater to remove the peel.

Utensils You Need:
  1. Large Bowl
  2. Electric Mixer
  3. Rolling Pin
  4. Pastry brush
  5. Cookie Sheet
  6. Cookie Cutter (you can use a small glass if you do not have a cutter)
  1. Mix flour and sugar in large bowl
  2. Make a well (moving flour mixture against the sides of the bowl, creating a well in the middle)
  3. Slice butter or margarine into pieces, place in the center of the bowl
  4. Sprinkle with lemon zest
  5. Add whiskey and beaten egg yolks
  6. Knead mixture with your hands (clean, Ted insists) until it is well mixed, and you havea large ball.
  7. Lightly flour surface and rolling pin and roll out dough to medium thickness.
  8. Cut with cookie cutter
  9. Gather excess dough and re-roll, then cut out more.
  10. Continue until dough is used up
  11. Beat egg whites until frothy
  12. Brush on cookies
  13. Baked at 350 degrees for approximately 10 minutes
  14. Watch close as they burn quickly.
  15. Sprinkle lightly with confectioner’s sugar.
Vitrine Lu


I love the addition of whiskey (only Paula would have thought of that!) This is a 3 star for difficulty (tempted to make it a four but it does take cookie baking to a new height. Great recipe. Try it folks. Used with margarine this is Parve, with butter of course Dairy or Milchig.

3 Fire Comments - Click To Post A Comment:

Paula and Elwood's Poetic Palace said...

It's great to have you back
I hope your mini break was relaxing

Anonymous said...

Thanks a lot you give joy for people!!!

Kitchen Utinsel said...

These cookies should be called Irish cookies not Italian cookies. I don't believe whiskey has an origin in Italy. But who cares it sounds like a great cookie recipe. I Haven't met too many cookies I didn't like.