ITALIAN BOW TIE COOKIES
a cookie made into bows and deep fried with powdered sugar
Provided by Claudia Lamascolo
Categories Italian, pastry, fried cookies, fried dough ,Authentic cookies, Italian cookie dough
Time 39m
Yield 40
Number Of Ingredients 6
Steps:
- Beat all wet ingredients, eggs, butter, wine, and vanilla in a bowl until creamy.
- Add flour, baking powder until dough is the right consistency to roll out.
- Roll out on floured board, as thin as possible., try not to over flour the board as they will get dry and tougher, (just lightly floured).
- Cut into a strip using a pastry cutter and tie in bows or twist like a ribbon, (a cutter with fluted edges works well and looks prettier)
- Fry in around 3 inches of oil or deep fryer on medium heat, until golden brown, drain on a dish lined with paper towels.
- These should be light and golden not dark and they also float to the top, they take around 1 or 2 minutes on each side.
- Cool sprinkle with powdered sugar
Nutrition Facts :
ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES
Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
- In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
- In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
- Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 19.3 g, Cholesterol 15.5 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 42.3 mg, Sugar 10.3 g
FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH
A very traditional Italian treat known by lots of different names in Italy. Typically made for Carnevale and Christmas.
Provided by Christina Conte
Categories Bread, Cookies & Pastries
Time 40m
Number Of Ingredients 7
Steps:
- Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
- Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
- Add the remaining flour and mix until a slightly sticky dough forms.
- With hands, shape dough into a ball and refrigerate, covered, for about an hour.
- Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
- Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
- Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
- Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
- Remove with strainer and place on a paper towel lined plate to cool.
- When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)
Nutrition Facts : Calories 104 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1.5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, ServingSize 2, Sodium 0 grams sodium, Sugar 0 grams sugar
ITALIAN HOLIDAY COOKIES
Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called "Strufoli", bring back wonderful memories. -Sue Seymour, Valatie, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 15 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine sugar, lemon zest, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely.
Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 8mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN FROSTED CHOCOLATE COOKIES
I make these cookies each year at Christmas. They are a favorite of family and friends. This recipe makes approximately 120 cookies.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 120
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
- Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
- Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
- Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
- Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
- Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 12.8 g, Cholesterol 8.8 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 83.2 mg, Sugar 6.5 g
ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
ITALIAN SFRAPPOLE FRIED COOKIES
Make and share this Italian Sfrappole Fried Cookies recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour on a wooden board and make a well in the center.
- Break the eggs into the well and beat lightly with a fork.
- Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
- Using your hands, gradually incorporate the flour, starting from the inside of the well.
- Work the dough into a ball.
- Cover and refrigerate for 20 to 25 minutes.
- Roll out the dough on a lightly floured surface until 1/4 inch thick.
- Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
- Tie the strips in knots or pin in bows.
- Pour oil into a large saucepan or deep fryer until 2 inches deep.
- Heat the oil to 375°F.
- Using a slotted spoon, lower the bows a few at a time into the hot oil.
- Turn the bows while cooking.
- When golden brown on both sides, remove and drain on paper towels.
- Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
- Vogue Entertaining.
Nutrition Facts : Calories 484.7, Fat 14.6, SaturatedFat 8.2, Cholesterol 136.2, Sodium 118.4, Carbohydrate 73.1, Fiber 1.7, Sugar 25.4, Protein 9.7
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