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Cookies without Nuts
heart shaped cookies
Basic Cookie Recipe/Ricetta Base per Biscotti (using shortening, milk and anise extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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4 eggs
1 1/2 cups shortening
9 teaspoons baking powder
1/2 cup milk (approx)
2 lbs flour
1 1/3 cups sugar
1 oz anise extract

1 lb powdered sugar
1 tablespoon extract
chocolate jimmies (optional)
food coloring (optional)


For cookies:

Mix flour, shortening sugar and baking powder well, add eggs and half the milk, and mix well.

Add flavoring and knead dough until silky, adding remainder of milk as needed.

Roll and cut into desired shapes.

Bake in a moderate oven (350 degrees F) for 10 to 15 minutes.

For frosting:

Mix sugar and extract, adding enough water to blend easily.

Frost cookies when cool.

For variety, add a food coloring to the frosting, or sprinkle with colored sugar, chocolate jimmies, etc.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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