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Sanchez - Sweet Marias Italian Cookie Tray: A Cookbook

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Book:
Sweet Marias Italian Cookie Tray: A Cookbook
Author:
Sanchez / Maria Bruscino
Publisher:
St. Martins Press;St. Martins Griffin
Genre:
Books / Home and family
Year:
1997
Rating:
3 / 5
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Sweet Marias Italian Cookie Tray presents sixty-five recipes for the delicious, festive cookies that brighten every Italian home, at the holidays and all year-round.
Maria Bruscino Sanchez opened Sweet Marias bakery when she was just twenty-six years old, specializing in authentic Italian cookies and cakes made from handed-down family recipes. The result has been a booming business, and this very special cookbook.
The irresistible reciples range from drop, molded and filled cookies; biscotti; taralle and biscuits; pizelles, and more. Easy to prepare and perfect for any occasion (or no occasion at all) they include:

Chocolate Almond Macaroons, Pignoli Nut Cookies, Amaretto Biscotti Sesame Cookies, Almond Crescents, Lemon Drop Cookies, Chocolate Puffs, Florentines, Lady Fingers, Sweet Ravioli Cookies, Christmas Honey Clusters, Angel Wings, Cinnamon Nut Bars, and more.

Whether you grew up in an Italian home or just wish you did, this wonderful collection is sure to become a cookie lovers favorite--one you will return to again and again.

Sanchez: author's other books

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Table of Contents

Many thanks to my agent, Carla Glasser, whose expertise and support made this book a reality.

And to my editor, Marian Lizzi, for effortlessly guiding me through this project, and for her enthusiasm every step of the way.

To my husband, Edgar, for his constant support and patience.

To my Dad, for the great stories.

To all who shared their recipes and techniques:
Mom, Philomena Parrillo, Gemma Luciano, Josephine Reynolds,
Mary Tropasso, Winnie Cerasulo, Jane Briotti, Lena Chillemi,
Ann Chillemi, Terry Sanchez, Sabina Figluizzi,
Antoinette Vaccarelli, and Louise Donnarumma.

For Grandma Bruscino and Aunt Giulias inspiration.

And to all the Sweet Marias staff:
Clotilda DelGobbo, Sarah Figluizzi, Louise Mastronunzio,
and Susan Tropasso, for their cookie sampling and honest opinions.

When most people think of Italian cookies they re usually referring to these - photo 2

When most people think of Italian cookies, they re usually referring to these light, frosted treats. Our family has always frosted them pure white, but feel free to add a few drops of food coloring to the frosting or sprinkle the moist frosting with colored sprinkles.

3 EGGS
1/2 CUP MILK
2 TEASPOONS LEMON EXTRACT
1/2 CUP SUGAR
1/2 CUP VEGETABLE OIL
3 CUPS FLOUR
8 TEASPOONS BAKING POWDER

Preheat oven to 350F.

In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar, and oil until well blended.

On low speed, add flour and baking powder. Mix until just blended. The dough should be soft and sticky.

Lightly dust the dough and your fingers with a little additional flour.

Drop the dough from a teaspoon onto a lightly greased cookie sheet, spacing the cookies 2 inches apart.

Bake immediately for 8 to 10 minutes, or until slightly browned.

Remove cookie sheet from oven. Using a metal spatula, remove cookies from sheet onto wire racks.

Cool on wire racks.

Frost with Lemon Confectioners Frosting (see the following recipe). If it is necessary to freeze cookies, use heavy-duty plastic freezer bags and freeze the cookies unfrosted.

YIELDS 50 COOKIES

This is a basic glaze that can be used for several different cookies. It is a very versatile icing. You can Substitute anise or another extract to create different flavors.

6 CUPS CONFECTIONERS SUGAR
2 TEASPOONS VANILLA EXTRACT
1/2 CUP WATER

In an electric mixer on medium speed, beat all ingredients until smooth.

Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies.

Dry the frosted cookies on wire cooling racks. Store in an airtight container.

YIELDS ENOUGH FOR 50 COOKIES

LEMON CONFECTIONERS FROSTING

6 CUPS CONFECTIONERS SUGAR
2 TEASPOONS LEMON EXTRACT
1/2 CUP WATER

Follow instructions in steps 1 to 3 above.

ORANGE CONFECTIONERS FROSTING

6 CUPS CONFECTIONERS SUGAR
2 TEASPOONS ORANGE EXTRACT
1/2 CUP ORANGE JUICE

Follow instructions in steps 1 to 3 above.

This cookie is a Christmas favorite of many families I know. It has an uncommon flavor combination of cocoa and cloves. We always leave a few of these cookies and a fresh cup of cappuccino for Santa.

2 1/2 CUPS FLOUR
3 TEASPOONS BAKING POWDER
1/2 TEASPOON BAKING SODA
CUP COCOA
1 TEASPOON GROUND CLOVES
1/2 TEASPOON NUTMEG
1/2 TEASPOON CINNAMON
2 EGGS
CUP SUGAR
1/2 CUP MILK
1/2 CUP VEGETABLE SHORTENING, MELTED, THEN COOLED

Preheat oven to 350F.

In a large stainless-steel bowl, with a wooden spoon, mix together 2 cups of the flour, the baking powder, baking soda, cocoa, cloves, nutmeg, and cinnamon.

Make a well in the center of the dry ingredients. Set aside.

In an electric mixer or with a wire whisk, beat eggs and sugar. Add milk and melted shortening. Mix well.

Pour egg mixture into the well and begin to mix with a wooden spoon.

With a wooden spoon, mix in the remaining 1/2 cup flour. This will give you a slightly sticky dough. Drop from a teaspoon onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.

Bake for 8 to 10 minutes, or until lightly browned. Remove cookie sheet from the oven.

Using a metal spatula, remove cookies from the baking sheet onto wire cooling racks. Cool, then frost with Chocolate Clove Frosting (see following recipe). Let frosting dry for a few hours before serving. Store frosted cookies in an airtight container. Freeze unfrosted cookies in plastic freezer bags.

YIELDS 50 COOKIES

Use this tasty icing to accent the chocolate clove drops.

1/2 CUP MILK
1 TEASPOON GROUND CLOVES
1/2 TEASPOON NUTMEG
3 CUPS CONFECTIONERS SUGAR
1/2 TEASPOON CINNAMON
1/2 CUP COCOA

With an electric mixer, mix all ingredients until smooth.

Using a metal spatula or butter knife, frost the tops of the cookies. If the frosting is too stiff to spread, add a few drops of water to it and dip your butter knife or spatula in water before spreading.

YIELDS ENOUGH FOR 50 COOKIES

MACAROONS

THE TRADITIONAL MACAROON IS THE ALMOND MACAROON. IT HAS A
FIRM DOUGH THAT ALLOWS YOU TO ROLL IT INTO UNIFORM SHAPES.
COCONUT MACAROONS HAVE A LOOSER, BATTER-TYPE DOUGH.
BECAUSE IT IS SO LOOSE, ITS EASIER TO FORM COOKIES BY DROPPING
THE DOUGH FROM A TEASPOON ONTO THE BAKING SHEET.

These are dense little fruit-filled drops like tiny fruitcakes Be sure to use - photo 5

These are dense little fruit-filled drops, like tiny fruitcakes. Be sure to use a combination of red and green cherries for the Christmas holidays.

In Italian homes, Christmas Eve is always the bigger celebration than Christmas Day. We enjoy a large dinner of pasta and fish followed by special holiday sweets. We even open all our gifts on Christmas Eve!

2 CUPS GLAC CHERRIES, CHOPPED
1 CUP WALNUTS, CHOPPED
1 CUPS FLOUR
POUND BUTTER, SOFTENED
1/2 CUP SUGAR
1 TEASPOON VANILLA EXTRACT
3 EGGS
PINCH OF SALT

Preheat oven to 375F.

In a medium mixing bowl, mix cherries and nuts with 2 tablespoons of the flour. Use a wooden spoon and mix until fruit and nuts are coated. Set aside.

With an electric mixer, cream butter, sugar, and vanilla until light. Add eggs and mix until blended.

On low speed, gradually add the remaining flour and salt to make a soft dough. Stir in floured nuts and cherries.

Drop cookie dough from a rounded teaspoon onto a parchment-lined cookie sheet, spacing cookies about 2 inches apart.

Bake for 12 to 15 minutes, or until lightly browned. Remove cookie sheet from the oven.

Using a metal spatula, remove cookies from the cookie sheet and place on wire cooling racks.

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