Growing up, the best part of the holidays was baking cookies with my grandmothers. These Italian cookie recipes are close to my heart and heritage. Enjoy!
Grandma Catherine’s Spritz Cookies
- 1 lb margarine
- 1 cup sugar
- 1 egg, 1 egg yolk
- 4 cups flour
- 1/2 teas vanilla
Mix all ingredients together in order. Heat at 375 degrees and cook for 9-12 minutes.
Grandma Antoinette’s Rosette Cookies
- 1 cup milk
- 1 cup flour
- 3 eggs
- 1 teaspoon sugar
- dash of salt
Heat Crisco in a heavy pot to 365 degrees. Using egg beater, beat eggs and milk. Then add flour, sugar and salt. Use your rosette iron and dip into flour mixture. Place into oil, until brown, and begin again.
{ 1 comment… read it below or add one }
How do you store these? Open container, covered container. Can you freeze and for later?