Getting this recipe was no small task. For those of you who have Italian mothers who are great cooks, you know getting them to show you EXACTLY how much goes into the mix is quite a job. I didn't own a measuring set before I started this site. I'm my mother's daughter!
3 cups of milk
2 1/2 cups of sugar
3 eggs, beaten
9 cups of all purpose flour, unsifted
2 1/2 cups Crisco shortening, softened in microwave for 30 seconds
10 teaspoons of baking powder
1/2 teaspoon lemon extract
1 1/2 tablespoons vanilla extract
In a medium pot, add sugar and milk on low heat to melt the sugar, about 5 minutes or till milk is just luke warm, not hot. Mix well till blended. Remove from heat. In the same pot add eggs, Crisco and extracts, mix with a fork for a few seconds, mix will be very lumpy.
Add baking powder then 9 cups of flour to the same pot, one at a time, mixing with your hands.
Once the dough pulls away from the pot, place onto of the kitchen counter to knead.
Knead dough for just 1 minute, pushing it out in front of you, then pulling it back towards you, it's so easy a 4 year old could do it!
Use 1/4 cup measurer to scoop out even amounts of the dough. Roll the 1/4 cup of dough into a log, then into an S shape or an 8 shape.
Arrange the cookies on a cookie sheet about an inch apart. Bake in a preheated oven at 400 degrees until golden, about 18 minutes. The cookies will puff up and become lightly golden.
To make the icing, you'll need:
16 ozs of powdered sugar
1/4 cup or 2 oz of hot water
Mix the two together in a bowl till smooth and creamy
Dip the face of the cookie into the icing.
With your finger, wipe off excess and let dry until it hardens.
Makes about 50 cookies, just enough for you to eat and freeze!