"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ingianitti Recipe

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This recipe for Ingianitti, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Gioiello Scognamillo
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c shortening
1/2 c sugar
4 egg yolks
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla and lemon extracts
1/4 c milk
2 c flour

glaze: 1 tsp butter, 1/2 box powdered sugar, 1 tsp vanilla and lemon extracts, and few drops of milk.

Directions:
Directions:
Beat shortening and sugar until smooth. Add egg yolks and beat well until lemon colored. Add milk and extracts. Combine all dry ingredients and add slowly. Take by teaspoons and put on greased cookie sheet.* Bake in 350 oven for 10-12 minutes or until lightly browned.

* the way my family shapes these cookies is to take the spoonful of dough and slighly form it into a rope, then wrap it around your index finger forming a "turban."

Cool and glaze.

Personal Notes:
Personal Notes:
Through the years, alternate names for these cookies have been lovingly created: Snowman Poops! and Angel Poops! Enjoy!

 

 

 

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