Mathilda Costanza-Monem

Directions

• Cream butter and ¼ cup sugar.
• Add vanilla and water.
• Blend in flour; add nuts.
• Form small finger rolls by rolling in flour.
• Bake at 350 degrees for 20 minutes.
• While hot, roll in remaining sugar. Makes 3 dozen.
• Allow to cool before storing in wax paper lined tins. Makes wonderful Christmas gifts.

Directions

• Mix and sugar together.
• Add milk and vanilla then add the flour with Allspice.
• Roll into long ropes and cut in desired lengths. May shape then in “S” forms or short pieces.
• Roll in damp sesame seeds.
• Bake at 300 degrees.
• Be sure the seeds are damp or they won’t stick to the dough.

 Directions

• Cream shortening in flour and salt.
• Add eggs and enough wine to roll into stiff dough. Roll very thin, about 1/16 of an inch. Cut into 3 inch squares.
• Place cannoli on form or cane.
• Roll dough around form and seal.
• Dip finger in water and crush gently to seal.
• Fry in deep fat until golden brown, remove carefully. Drain.
• Roll about 5 to 6 seconds and remove form. Repeat until all dough is fried.
• Cool completely before filling.
• Fill when ready to serve. Fill with ricotta filling.
• Sprinkle with powdered sugar and garnish each end with pistachio nuts or green cherries or toasted candied pecans that have green coloring added.
• Powdered sugar, sprinkled generously on waxed paper which is used to wrap ice cake.
• A tablespoon of vinegar added keeps the pasta from being tough.
• A warm knife makes it possible to cut cheese without the cheese breaking.
  

Directions

• Mix all ingredients together.
• Sweeten with powdered sugar to desired taste.
• IF mixture is runny, add more sugar.
• Stuff.
• Sprinkle with powdered sugar and add nuts or cherries to each side.

ASPETTO: One of the most famous Sicilian desserts is a pasty called “scorza” or skin (shelled) filled with

ricotta cheese. To make these shells, it is necessary to have cane or metal tubes in which to fry them.

Grandma always used bamboo as forms for these shells! The crisp shells should be filled only at serving

time, or they will become soft. The shells can be stored in an airtight container until needed.

Directions

• In large bowl, cream oleo and sugar. Add and mix well.
• Meanwhile, sift dry ingredients together and add to egg and sugar mixture.
• Add enough milk to make dough stick.
• Roll in one inch balls and place on greased cookie sheet.
• Bake at 350 degrees for 10 to 12 minutes or until brown on the bottom.
• Coat with glaze.

Glaze recipe below.

Directions

In a bowl, combine all ingredients and mix well. Place cookies.

Directions

• Preheat oven to 350 degrees.
• Line 3 cookies sheets with parchment paper.
• Pulse the granulated sugar with lemon zest in a food processor for a 1 minutes.
• Place lemon sugar and the softened butter in a large bowl and beat until fluffy.
• Beat in the egg, ricotta cheese, and vanilla until well combined.
• In a medium sized bowl whisk together flour, salt, baking powder and stir this into the ricotta mixture.
• Using a small cookie scoop of about 1 ½ in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to expand. Or, simply measure out a heaping tablespoon.
• Bake in the pre heated oven for 12 to 14 minutes or until golden in color.
• Transfer to a wire rack to cool and in the meantime prepare the lemon glaze.



Lemon Glaze:

• Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
• Dunk the top of the ricotta cheese cookies into the lemon glaze and place on a wire rack with a ray underneath to catch any drippings.
• Spring with nonpareils and then allow the lemon glaze to set before serving.

Directions

• In a large bowl, cream oleo and sugar.
• Add eggs and mix well.
• Meanwhile, sift flour and baking powder together and add to egg mixture.
• Add enough milk until dough holds together.
• Roll in long rope like fashion and cut diagonally into 2 inch pieces.
• Shape into “S” shapes or cut as desired. Place on greased cookie sheet.
• Bake at 350 degrees for 8 to 10 minutes or until brown.

Directions

• In a large bowl cream sugar and oleo.
• Add eggs and mix well.
• Sift flour and baking powder. Add to egg mixture. Work with hands.
• Add enough milk to hold dough together.
• Roll out with your hands.
• Roll out small pieces in rope like fashion until the size of a little finger.
• The thinner the dough the crispier the cookie will be.
• Cut into pieces about 2 inches long.
• In a small bowl, add either milk or boiled water and sugar.
• In another add sesame seeds.
• Roll cookie in milk or water mixture and then sesame seeds.
• Place on greased cookie sheet and bake at 350 degrees for 10 to 12 minutes until brown.
• Cool completely and store in air light container.

*Boil ½ cup of water that ½ cup of sugar has already been added to for about 3 to 5 minutes.

Directions

Mix dry ingredients, add flavoring, and some of the water and “work” the dough.

Add enough water to get the dough soft.

Roll in rope like pieces about the size of a little finger, flatten and cut into 1 ¼ inch pieces.

Put on wax paper and dry for 2 days. Turn over 3 times while drying.

Bake on Teflon coated pan or one that is sprayed with non-stick coating.

Place 1 ½ inches apart.

Bake at 350 degrees for 8 to 12 minutes.

Directions

• Melt the margarine and shortening in a medium sauce pan.
• Remove the heat and add the sugar.
• Mix well.
• Beat eggs well and add to mixture.
• Add vanilla and mix well.
• Combine the flour and baking powder.
• Add to the butter and sugar mixture and stir well.
• Slowly add the milk to form a stiff dough.
• Refrigerate the dough several hours or overnight.
• Drop the mixture by rounded teaspoons onto a greased cookie sheet.
• Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
• Cool on a rack.

When the cookies have cooled completely, make the icing.

• Place the confectioner’s sugar in a small mixing bowl.
• Make a well in the center.
• Place the cherry liqueur and food coloring in the well (use enough to make the frosting a pale pink).
• Stir the sugar into the liquid to form a stiff paste.
• Slowly add the water while stirring until the mixture is smooth and spreadable.
• Ice the tops of the cookies and sprinkle with the candy .
• Store in an airtight container.