Italian Egg Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 eggs (3 eggs)
1 cup sugar (½ cup)
1 cup Crisco shortening- one stick (½ stick)
4 tsp. lemon extract (2 tsp.)
9 tsp. baking powder (4½ tsp.)
¼ tsp. salt (⅛ tsp.)
4 cups flour and 1 cup (2 cups and ½ cup)
about 100 cookies (50 cookies)
Icing for 6 egg recipe (3 egg recipe)
6 cups confectioners' sugar (3 cups)
7 tbsp. milk (3½ tbsp.)
2 tsp. vanilla extract (1 tsp.)
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Directions: |
Directions: 1. Line baking sheet with parchment paper.
2. Whisk the baking powder and salt into the flour. Set aside.
3. In another bowl beat eggs and sugar.
4. Add shortening and beat until smooth. Add lemon extract.
5. Add flour mixture gradually, up to 5 cups for 6 eggs; up to 2½ cups for 3 eggs.
6. Knead dough until it is the right consistency, soft but not sticky.
7. Place dough in a floured bowl and cover top of bowl with towel for 30 minutes.
8. Preheat oven to 350º.
9. Roll pieces of dough with hands to form cookies. Place on baking sheet.
10. Bake for 10 minutes until golden on top. If bake too long, cookie will be dry.
11. Remove from baking sheet. Let cookies cool on wire rack.
12. Prepare icing using confectioners' sugar icing recipe. Frost as desired. |
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Personal
Notes: |
Personal
Notes: One of Auntie Katie's specialties was the Italian Egg Biscuit. She would always bring a tray to special occasions. Grandma followed her recipe but could not figure out why her cookies were not as tasty as Katie's. After baking them for many years she realized the missing ingredient was the extract in the frosting. Now they almost taste like Katie's. This is a favorite of all the Grands. Actually Auntie Katie's cookies are pictured above. She used sprinkles to decorate. Grandma changes the color of the icing.
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