A delectable Italian cookie that's meant to be dunked in coffee or wine.
These take a while to make, but are well worth the effort! (Four hands help - especially if you double the recipe!) She usually makes this during the holidays - will try for a picture next year.
Ingredients:
5 1/2 cups all-purpose flour
1 Tbs plus 1 1/2 tsps ginger
3/4 tsp baking powder
1/2 tsp baking soda
1 cup butter or margarine, softened
2 cups sugar
3 large eggs
2 large egg yolks
1 Tbsp grated orange peel
1 cup slivered almonds
12 ounces semisweet chocolate chips, melted
Directions:
1. Arrange oven racks on center and lower shelves of oven.
Heat oven to 350 degrees. Line two large cookie sheets with
parchment paper or foil. Combine flour, ginger, baking powder
and baking soda in a bowl; set aside.
2. Beat butter and sugar in a large mixer bowl until light and fluffy. Beat in eggs and egg yolks, one at a time, scraping bowl with a rubber spatula after each addition. At low speed, beat in flour mixture just until blended. Stir in orange peel and almonds.
3. Divide dough into quarters. On a lightly floured surface, roll each piece into a 14x1-1/2 inch log. Arrange two logs, 5 inches apart, on each prepared sheet.
4. Bake 30 minutes, until logs crack on top and spring back when touched gently with fingertip. Cool on pans on wire racks 15 minutes.
5. Carefully transfer logs to cutting board. With a serrated knife, gently slice each log diagonally into 1/2-inch thick slices. Arrange slices cut side down, 1 inch apart, on ungreased cookie sheets. Bake 8 to 10 minutes more, until slices are toasted. Cool on wire racks. Brush off excess crumbs and dip flat bottom of each cookie in melted chocolate. Let stand 2 hours, until chocolate has set.
Number Of Servings: Makes 6 1/2 dozen.
Take it from a person who has always had trouble with icings -- this works every time! Enjoy. Sandy
Melissa's Cool Whip Icing
Description:
Light, easy, attractive, no fail.
Ingredients:
1 small pkg. instant pudding mix
1/4 cup milk
1 8 oz. carton Cool Whip - thawed (or other whipped topping)
Directions:
In medium mixing bowl, combine pudding mix and milk.
Add Cool Whip and mix well. Swirl on cake and refrigerate.
NOTE: May use light Cool Whip or whipped topping, sugar-free instant pudding, and skim milk on an angel food cake for a low cal dessert. (Tastes wonderful too!)