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Zuccarini Recipe

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This recipe for Zuccarini is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie:
6 tbsp. solid vegetable shortening
1 cup sugar
3 large eggs
1 tsp. vanilla
3 1/2 cups flour
1 tbsp. baking powder
pinch salt
1/4 cup milk
colored sugar, jimmies, nonpareils

Sugar Glaze:
1 cup confectioners' sugar
1 tbsp. softened butter
1 tsp. anise flavor
milk
Directions:
Directions:
Cookie:
Cream together the shortening, sugar, eggs and vanilla. Stir together flour, baking powder and salt. Add flour to egg mixture alternately with the milk to form a smooth dough. Chill dough several hours for easier handling.

When ready to bake, lightly grease cookie sheets. With your fingers floured, shape a tbsp. of dough into a rope or chain (pinched or fluted) and twist into a knot, a pretzellike shape (for Easter) or wreathlike crossed loop (for Christmas). Place shaped pieces of dough, spaced two inched apart, on prepared baking sheets. Bake in preheated 350º oven for 8-10 minutes or until cookies are golden. Be careful not to overbake. The bottom of cookies should not brown too much. Remove to cool on rack.

Glaze: In a bowl, combine sugar, butter, anise flavoring and, adding graduallly by teaspoons, just enough milk to make a thick but pourable glaze, of about the consistency of molasses.

Spread glaze over cooled cookies. Finish by sprinkling with colored sugar, jimmies, or nonpareils over the glaze. Let stand to set glaze before storing. Make 3-4 dozen cookies.

 

 

 

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