Sicilian Easter Cookies
Rosetta
1/2 Batch Full
Batch
3 1/2
|
7
|
large
eggs
|
1 1/2 C
|
3 C
|
sugar
|
2 1/2 t
|
5 t
|
baking powder
|
8 oz
|
16 oz
|
Crisco
|
1/2 C
|
1 C
|
Milk
|
31/2 C
|
7 C
|
flour
|
- Melt
the Crisco until it is liquefied and let cool. Mix all ingredients with the melted Crisco (preferably
on a big wooden cutting board).
Then with a tablespoon, scoop the mix and place on greased baking
pans. Make sure they are nice
and round. Bake at 300
degrees for about 10 minutes or until they are golden.
ICING
- Over
low heat.... In a small pot, mix milk (about an espresso cup size) with
confectionary sugar until it become pasty (but not too thick--enough to
brush on each cookie without it getting too clumpy). With a small baking brush, brush
each cookie and shake little confectionary balls (colorful ones) on each
cookie.
Notes: