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posted: 3/26/2013 6:00 AM

Italian Iced Cookies

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5 pounds flour

1 pound shortening (such as Crisco)

10 teaspoons baking powder

1 teaspoon salt

4 cups granulated sugar

10 teaspoons vanilla extract

12 eggs

1 cup milk


1 pound of powdered sugar

1 teaspoon vanilla extract

˝ lemon, juiced


Heat oven to 375 degrees. Line several cookie sheets with parchment paper.

In a large bowl, with a pastry cutter or two knives work the shortening into the flour until well combined. Mix in baking powder and salt.

In another bowl mix sugar, vanilla, eggs and milk until sugar is dissolved. Pour egg mixture into the flour mixture and mix until the dough comes together. The dough should not be sticky and not too dry.

Take a handful of dough and roll into a log and cut into 1˝ inch pieces. Take the smaller pieces and roll into a 7-inch rope about as thick as a finger; cut in half and put them next to each other and shape to form an "S" shape and cut slits on sides of cookie. Place cookies on prepared sheets about 1 inch apart and bake about 20 minutes until nice in color (a nice light tan color). Set aside to cool before icing.

For the icing: In a large bowl combine powdered sugar, vanilla and lemon juice; add just enough milk to make a thin frosting.

Spread icing on top of each cookie and set aside to dry. You can freeze the cookies if you place them into a freezer bag. They freeze very well.

Makes about 20 dozen cookies.

Cook's note: This recipe can be cut into half.

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