Italian Egg Dough Best Dishes

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Italian Egg Dough

"This recipe makes 3 sorts of cookies which might be described within the recipe. You can twist the dough right into a rope form, reduce out the rolled dough into shapes, (like sugar cookies), or make crammed cookies."

Ingredients :

5 half of cups all-reason flour
half of cup milk
1/2 cup white sugar
five eggs
half of teaspoon salt
half of teaspoon vanilla extract
five teaspoons baking powder
half of teaspoon lemon juice
1 cup butter
1 half of fluid oz. Anise flavored liqueur
half of cup confectioners' sugar
1 tablespoon milk
3 drops almond extract
2 1/four cups pitted prunes
1 half of cups raisins
1 cup chopped walnuts
half cup chopped candied cherries
2 eggs

Instructions :

Prep :	Cook : 12M	Ready in :

Mix 1/2 cup sugar, salt, baking powder, flour and 1 cup butter or margarine and paintings in like a pie crust. Set aside.
Beat 4 of the eggs with milk. Add half teaspoon of lemon juice, and vanilla.
Make a well with dry substances and upload lemon aggregate. Mix in Sambucca and the only egg.
Make ropes with dough about four inches long and form into whatever you like. I generally form into spiral shape. Bake on ungreased cookie sheet Bake for 15 mins at 350 ranges F (a hundred seventy five ranges C).
Make a glaze with confectioners' sugar and taste with the almond extract (or some other flavoring you like). Add sufficient milk to the confectioners' sugar to make a loose frosting. Try to frost the cookies while cool. Just dip tops into frosting and twist. Sprinkle coloured goodies, if you like them, while the cookies are nonetheless moist with frosting.
You also can use this recipe to make stuffed cookies. For crammed cookies you want to roll the dough into 12 x four inch oblong shapes and fill with filling. To Make Filling: Poach prunes with a little water. Remove from warmth and add raisins, chopped walnuts, chopped candied cherries and 2 eggs. Mix well. Add a few drops of any flavoring you like, I like lemon.
After the dough is stretched, region the filling in the middle , lengthwise and roll dough. Place on cookie sheet with seam on the bottom.
Bake at 350 ranges F (175 ranges C) until the crust is golden (approximately 20-30 min.) When cool you could frost the logs and allow the frosting dry then slice on the bias. (My husband loves the ends of the logs.) ENJOY!!

Notes :

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