Directions: |
Directions:This is a family-sized batch.
This works best if dough is prepared in advance and chilled. Overnight is good so you can clean up and just bake the next day, but a couple of hours is ok.
1 cup not-to-finely chopped nuts & dried fruit, more is ok too. (i.e., blueberry and almond; cranberry & walnut; pecan & cherry)
Mix in 2T Wild Turkey (or other hard liquor or brandy on hand)
Pat it down and set it aside while getting other stuff together.
Pour 1T Wild Turkey into shot glass and toast the ancestors.
Use a large wide bowl to combine:
5 cups sifted flour and some in reserve as needed,
¼ teaspoon salt,
5 ½ teaspoons baking powder,
Zest of two oranges (juice the oranges and drink, or add some to the wets),
Add the chopped nuts and dried fruit.
In another bowl:
Beat 5 large eggs, sometimes six,
1 ½ cup sugar,
½ lb. melted butter (margarine is very 50’s, but that’s how Mom & Grandma made them),
½ teaspoon orange extract (or lemon),
1 teaspoon real vanilla extract.
Make a nest of the DRYS and add in the WETS combining with a spoon, spatula or hand. Taste it while it is still a batter.
When you have a pretty good mix and the batter is dough you can fold and turn and press and fold and turn and press until it feels right, adding any extra flour you might need. It should respond when you poke it. Turn it into a dusted bowel. Cover with plastic or a damp towel and refrigerate.
Heat oven to about 380. Use about ¼ of the dough at time. Leave the rest in the fridge. Roll and twist in your palm. “Not too big!” A spoon is good to grab dough. Bake for 10 minutes, till golden below, on Crisco-greased cookie sheets. Every oven is different so adjust time and temperature. Baking only one tray at a time is best. |
This recipe for Grandma Panzine’s Italian Cookies is from