ITALIAN COOKIES
(5 to 6 dozen)

FROM GOOD FRIEND ARLENE BEAUCHAMP OF SAN DIEGO, CA.

3 EGGS, ROOM TEMPERATURE

1-1/4 C. SUGAR

2 TSP. VANILLA

7-1/2 C. FLOUR

1/4 C. BAKING POWDER

1 C. MILK

1/C. OIL

GLAZE

1/4 C. POWDERED SUGAR

3 + T. MILK

COLORED SPRINKLES OR DOTS

 

MIX THE FIRST 3 INGREDIENTS TOGETHER UNTIL THICK AND WELL COMBINED.

SIFT TOGETHER FLOUR AND BAKING POWDER.

WARM THE MILK AND ADD THE CUP OF OIL TO IT.

ADD THE MILK/OIL MIXTURE AND THE FLOUR MIXTURE ALTERNATELY TO THE SUGAR/EGGS. DOUGH WILL BE STIFF.

ROLL UP AND CHILL FOR AT LEAST 30 MINUTES.
OVEN: 350o

SPRINKLE A BOARD WITH A LIGHT DUSTING OF POWDERED SUGAR AND SELECT A PIECE OF DOUGH THE SIZE OF A SMALL WALNUT. ROLL TO ABOUT 6 INCHES, FOLD IN HALF AND TWIST.

OR YOU CAN MAKE ANY ASSORTMENT OF SHAPES SUCH AS PRETZEL, DOUBLE "S", STRAIGHT OR ANY OTHER.

PLACE ON A COOKIE SHEET SLIGHTLY APART AS THEY EXPAND A LITTLE.

BAKE FOR 15 TO 20 MINUTES. ALLOW TO COOL.

GLAZE

MIX POWDERED SUGAR AND MILK TOGETHER UNTIL SLIGHTLY RUNNY. WITH PASTRY BRUSH, PAINT THE TOPS OF THE COOKIES AND SPRINKLE WITH DECORATIONS.

ALLOW TO DRY THOROUGHLY BEFORE STORING.