Most of my life, my entourage of friends have been largely Italian, to the point where I am convinced I was Italian in a past life. I love everything Italian; food, fashion, beautiful men....food. For me, Italian food is only second to my mother's native Peruvian food; then again, maybe they are neck and neck. One of the things I love the most about Italian food is my friends' nonna's recipes; these women KNOW how to cook!
A few years ago I met Ms Mancuso; she is a goddess in the kitchen! She makes the most amazing chocolate chocolate chip cookies. I could make myself sick going through a mound of those cookies. Last year her daughter, my friend Anna, came over for New Years and she brought a plate piled high with an assortment of her mother's and nonna's Christmas cookies...I nearly cried. Among the cookies were the beloved chocolate ones, as well as these colorful Christmas cookies. I have been thinking about them all year.
Last November my friend Carmie had shared the recipe for these delightful little cookies on FB from the Italian-Sicilian-American page. I had shared it to my page in order to make them but never got around to it. This weekend it popped into my feed as a memory and I jumped all over it. They are really easy to make and they taste as close to Ms Mancuso's cookies as I think I'll ever get. They make the perfect gift, packaged nicely in a clear cellophane bag, dressed with a ribbon. This is a definite must try.
Cream the following ingredients:
- 4 eggs
- 1 cup of sugar
- 1/2 cup of butter
- 2 tsps of vanilla
And sift in the following ingredients:
- 3 & 1/2 cup of flour
- 4 tsps of baking powder
ICING (stir the following ingredients until creamy - not too thick and not too runny)
- 2 cups of icing sugar
- 2 tsps of vanilla
- 6 tsps or more of fresh lime juice
Knead the dough whilst adding flour as needed (the dough is a bit sticky). Pinch off a small amount of dough and roll into a log, then twirl into shape. Place on a buttered baking sheet and bake for 8-10 minutes at 375°.
Once cooled, dip the cookies into the icing, transfer to a wire rack to let the icing drip and immediately add the sprinkles (the icing dries incredibly fast). Cookies will be ready to eat once the icing has hardened.