Recipe - Aunt Catherines Italian Cookies

2 One half cup Flour
6 ounce Cream
3 Eggs
1 cup Crisco
2 tablespoon Almond extract
1 tablespoon Cinnamon
1 One half cup Sugar
6 ounce Milk
1 Stick oleo
3 tablespoon Baking powder
1 cup Nuts, chopped

ICING
1 Box powdered sugar
1 Stick of Butter or oleo
Food coloring

Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon, cream
and milk. Mix in nuts and baking powder and flour. Roll small balls into
long rolls, then kind of flatten it. Slice in One half inch pieces. Put on
cookie sheet. Bake until done at 350 degrees.

Mix melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden. Then
put in canned containers. Can store for months.
Posted to MMRecipes Digest V3 #281

Date: Sun, 13 Oct 1996 23:28:22 0400

From: Walt Gray waltgray@mnsinc.com