|Fine Art of Italian Cooking|
|by Giuliano Bugialli|
The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of...
1 - 10 of 109 for italian milk cookies
In a mixing ... press bottom of cookies lightly onto lightly ... with 4 teaspoons milk and 4 teaspoons ... decorations. Makes approximately 3 1/2 dozen cookies.
By hand in ... checking bottom of cookies, when golden ... Then slowly add milk until it gets ... colorful sprinkles. Let set, uncovered until completely dry.
In mixing bowl, ... Blend in evaporated milk. Next mix ... as you form cookies. Take a ... over cookies. Sprinkle with a few multi colored beaded candies.
Mix all wet ingredients in a large bowl. Add dry ingredients, putting in flour 2 cups at a time, until all flour has been added and mixed into wet ...
Cream butter, sugar and eggs. Add milk and vanilla a ... 375 degrees for 10 to 15 minutes. Frost. These go over well at holidays, weddings and graduation.
Cream shortening and ... and juice with milk and food coloring ... over bake. Cool cookies and frost. FROSTING: ... well. Spread on cookies. Yield: 12 dozen.
Cream sugar, butter, ... minutes. Dip in frosting when cooled. Mix together. Very thin frosting. Dip cookies one at a time. Let dry on rack before storing.
Mix all ingredients ... at 350 degrees. Cookies will be very ... baking. Mix and dip cookies in icing. Allow to dry before handling. Yield about 4-5 dozen.
Mix all ingredients ... confectioners sugar, and vanilla. (Mix to thick liquid consistency.) Pour over cooled cookies, decorate with multicolored sprinkles.
Mix butter (must ... light brown they're done. Do not overcook. Oven should be 375 degrees. Cool before icing. Ice cooled cookies and sprinkle the sprinkles.
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