Italian Egg Dough

Serves: 6

Leola Gaylord

1 January 1970

Based on User reviews:

57

Spice

52

Sweetness

47

Sourness

42

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

5.5 cups

All-Purpose Flour

1 tbsp

Milk

1 cup

White Sugar

2

Eggs

1 tsp

Salt

1 tsp

Vanilla Extract

5 tsps

Baking Powder

1 tsp

Lemon Juice

1 cup

Butter

1.5 fluid ounces

Liqueur (anise flavored)

1 cup

Sugar (confectioners')

3

Almond Extracts (drops)

2.25 cups

Pitted Prunes

1.5 cups

Raisin

1 cup

Walnut (chopped)

1 cup

Cherry (chopped candied)

Directions:

1

Mix 1/2 cup sugar, salt, baking powder, flour and 1 cup butter or margarine and work in like a pie crust

2

Set aside

3

Beat 4 of the eggs with milk

4

Add 1/2 teaspoon of lemon juice, and vanilla

5

Make a well with dry ingredients and add lemon mixture

6

Mix in Sambucca and the one egg

7

Make ropes with dough about 4 inches long and shape into whatever you like

8

I usually shape into spiral shape

9

Bake on ungreased cookie sheet Bake for 15 minutes at 350 degrees F (175 degrees C)

10

Make a glaze with confectioners' sugar and flavor with the almond extract (or any other flavoring you like)

11

Add enough milk to the confectioners' sugar to make a loose frosting

12

Try to frost the cookies when cool

13

Just dip tops into frosting and twist

14

Sprinkle colored candies, if you like them, while the cookies are still wet with frosting

15

You can also use this recipe to make filled cookies

16

For filled cookies you need to roll the dough into 12 x 4 inch oblong shapes and fill with filling

17

To Make Filling: Poach prunes with a little water

18

Remove from heat and add raisins, chopped walnuts, chopped candied cherries and 2 eggs

19

Mix well

20

Add a few drops of any flavoring you like, I like lemon

21

After the dough is stretched, place the filling in the middle , lengthwise and roll dough

22

Place on cookie sheet with seam on the bottom

23

Bake at 350 degrees F (175 degrees C) until the crust is golden (about 20-30 min

24

) When cool you can frost the logs and let the frosting dry then slice on the bias

25

(My husband loves the ends of the logs

26

) ENJOY!!