Pizzells, Nut Cups, Italian Meatball Cookies, Fudge Rolls, Italian Chocolate Chips...
Recipes
ITALIAN CHOCOLATE CHIPS
(Not sure why they are ITALIAN Chocolate Chips but that's what Gramma Capponi said and I never argued with Gramma Capponi)
1 box of Dark Brown Sugar
1 lb of crisco
1 lb of chocolate chips
1 lb of walnuts
6 eggs
1-1/2 tsp baking soda
1 tsp baking powder
1 tsp of vanilla
6 cups of flour
Mix everything together - pinch off good size pieces and bake at 400 for 12-15 minutes.
ITALIAN Meatball COOKIES ( my very very favorite cookie )
1 cup Crisco
1 cup milk
8 oz cream cheese
1 tsp vanilla
4-1/2 cups flour
5 tsp baking powder
1/2 cup bakers cocoa
1-1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 cup chocolate chips
1 cup chopped walnuts
Cream together crisco, milk, cream cheese and vanilla - add next 7 ingrediants mixing well - fold in chocolate chips and nuts. The dough will be very soft. Shape into meat ball size balls - bake at 375 for 15 minutes. (Frosting is simply confectionary sugar, sweetened condensed milk and a splash of vanilla)
FUDGE ROLLS
1 cup butter
1 8oz package of cream cheese
2 cups flour
2 cups chocolate chips
1 can sweetened condensed milk
2 cups walnuts
In a large bowl cream butter and cream cheese until fluffy. gradually add flour. Turn onto a lightly floured board and kneed for 3 minutes. Divide dough into forths and wrap in wax paper - refridgerate for 1-2 hours
Melt Chocolate Chips and milk stiring until smooth ( double boiler) Add walnuts and cool to room temp.
Roll out dough into rectangles (landscape orientation ) Put a large mound of "fudge" down center. Overlap the edges of each side over the fudge center - place seam side down on baking sheet. Bake at 350 for 27-32 minutes, cool completely and slice.
PIZZELLES
1-3/4 cups of flour
2 tsp baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon anise extract
Place flour and baking powder in a small bowl and combine well set aside. In another bowl put eggs and sugar and beat until thickened about 1 minute. On low speed add the melted butter and vanilla in a steady stream and mix until combined, add flour and mix until just combined, don't over mix.. Heat the Pizzelle press and drop batter onto the grids by 1-1/2 to 2 tsp.
NUT CUPS
1 cup butter softened
6 oz cream cheese
1/2 cup sugar
2 cups all purpose flour
In medium bowl mix together butter, cream cheese and sugar until smooth. Stir in flour mix thoughly. roll into 36 balls and refridgerate for 1 hr.
FILLING
2 tsp melted butter
2 eggs
1/2 tsp vanilla
2 cups chopped pecans
1-1/2 cups brown sugar
1/2 cups honey
Beat eggs, melted butter, vanilla and brown sugar until smooth, fold in nuts. Set aside
Place one ball in each hole of mini muffin pan and press up sides making a cup, fill each shell with filling almost to the top and drizzle 1/2 tsp of honey over each. Bake at 375 for 15-20 minutes..(watch these closely they burn easily)
