Biscottis

Italian Drop Cookies

(Biscottis)

History: Mary Ann (my 2nd cousin) is the originator of this recipe NOnna has a recipe that is like this except that she uses shortening, and there is another recipe that uses oil. This is the recipe that Mary Ann and Grandma use all the time. Nonna made little knots, but Grandma and Mary Ann make drops. Our family call it biscotti, but nobody really knows the name for this old recipe.

Ingrients:

• 8 eggs
• 1 cup sugar
• 2 cupes butter
• pinch salt
• 2 teaspoons vanilla or lemon
• 5 teaspoons baking powder
• 1 cup mlk (scalded and cooled)
• 6 cups flour (approximately)

Directions:

1. Beat eggs 20 minutes. ( Be sure to do this because it is the key to good cookies)
2. Mix in sugar, butter, and salt.
3. Cream the sugar, butter, salt, and eggs.
4. Add vanilla, cooled scalded milk, and baking powder.
5. Put in enough flour until the dough is drop consistency. (This is important to add a little at a time until the dough will drop off a teaspoon with a little shove from your fingers.)
6. Bake at 375 10 minutes until golden color. DO NOT OVERBAKE or they will be hard as little rocks.

Frosting:

Ingredients:

• 3/4 cup sifted powder sugar
• 2 tablespoon vanilla or lemon depending on what flavor used in the cookies
• 3 tablespoons melted butter
• Milk to make a thin frosting

Directions:

1. Dip cookies in the frosting or drizzle over the top.
2. Can add food coloring to frosting depending on the holiday