Conference turris::cooks

    
    Try the biscotti in 2723.0 and then decorate as you wish.
    
    Bob

Re biscotti, I'm not sure this is what was meant by "Italian Christmas
cookies", since I remember seeing lots of pretty, decorated cookies in
Italy around Christmas time, and they weren't biscotti. I don't happen
to have a cookbook handy, nor have I had any experience making them, so
I can't offer any useful advice, but it's likely that Mary Jane has
something particular in mind.

    THere were two kind of cookies that my Aunt used to make. There was a
    chocolate cookie, about an inch and a half in diameter and an inch
    high, that she once referred to as "pepper cookies". THere was also a
    vanilla flavored cookie, about three quarters of an inch in diameter,
    that was dusted with powdered sugar. I'm sorry for not being more
    specific, but this was a long time ago. If anyone has any info on
    these, please post it.
    
    Thanks,
    Dave
    

    I have a few names of cookies because I'm half italian.  And my
    mother and grandmother have served these at Christmas time over
    the years.  I don't have the recipes, but can call long distance
    to get them if no one else has them and you are desperate!
    
    Tho Thos - are a chocolate round ball cookie with raisans and walnuts with
    a white icing.
    
    Gooch a Tha Thez - a long fig cookie made with very thin dough for the
    skin, and white icing with little candies to decorate.  I remember
    mom and dad grinding the figs, and another ingrediant is orange
    marmalade.
    
    Canolies - a deep fryed pastry about the size of a toilet paper
    roll stuffed with a whipping cream and ricotta cheese mixture with
    dried fruits inside.  Sprinkled with powdered sugar.
    
    Snow Balls - a round white ball cookie with nuts and rolled in powdered
    sugar.
                                              
    

    RE:                <<< Note 2716.3 by UNXA::SCODA >>>
    >                         -< Pepper Cookies ? >-

    >THere were two kind of cookies that my Aunt used to make. There was a
    >chocolate cookie, about an inch and a half in diameter and an inch
    >high, that she once referred to as "pepper cookies".
    
         Ya know...that sounds an awful lot like pfeffernusse.  However,
    that is an old GERMAN treat.
    
                                        Greg
    

    food and wine has a special about italian deserts this month.  you
    might want to check that issue out.  if i remember i will bring it in
    and post some of them.  (don't tell the amish onion people though... as
    i said that same thing to them and forgot to bring in that cookbook)
    
    :) cj
    
    december 1990 issue that is.
    

    I make the Italian figs cookies referenced in .4. They are called
    Wuicidati (or Cuicidati). Im getting ready to grind the figs this
    weekend in fact. I'll enter the recipe over the weekend (although I may
    have already entered it in another note, I'll look). Be warned, they
    take me about 4 days to make and the recipe makes 100s....but they
    always get rave reviews!
    
    Debbie
    

    Here it is!
    
Cookie dough:

3/4 lb. shortening (I combine Crisco and margarine)
1 1/2 c. sugar
1 1/2 tsp. salt
3 tsp. baking powder
6 c. flour
6 eggs
1/2 c. milk
1 1/2 tsp. vanilla

Rub all dry ingredients together until fine as meal. Add eggs, milk and 
vanilla. Mix well and chill. This gets very sticky so I recommend you use a 
very large bowl, mix it with a wooden spoon as much as you can then use 
your hands to finish up.


Filling:

2 lb. white figs
1 box (15 oz.) raisins
1 lb. dates, pitted
1 whole orange, cut in chunks with seeds removed
1/2 lemon or juice of 1/2 lemon
1 12 oz. package chocolate chips
Finely ground walnuts
Hot water if needed

Grind all fruits with a meat grinder, adding orange, lemon and hot water 
when grinder gets too sticky. Mix in chocolate chips.

Assembly:

Take a workable size piece of dough (a big handful) and on a floured 
surface, roll into a rectangle until its about 1/8" thick. Cut into 2"-wide 
strips, lengthwise. Sprinkle some ground walnuts down the center of each 
strip. Take some filling and roll it into a sausage about 1" in diameter. 
Place the filling on top of the strips of dough. Bring the sides of the 
dough up around the filling (it may or may not close, depending on how 
thick the filling is. Pinch it as close together as possible. Its ok if the 
filling is exposed. Cut each stip into sections about 2" long. Place onto 
greased cookie sheet (they don't expand so you can put them fairly close 
together, which I suggest since otherwise you'll be there for days!). Bake 
at 400 degrees (F) for 12 to 15 min. Cool. Frost with white or colored 
frosting made from powdered sugar, shortening and water/milk and decorate 
if desired.

Makes about 200 cookies (depending on size)

Note: A lot of this just takes practice to get things the right dimensions, 
etc. Its better if someone can show you how to put these together than 
writing it down. But experiment until it looks good. After the first 100 
you should have it down pat!