Monday, December 13, 2010

Italian Anisette Orange Marmalade Cookies Recipe

A wonderful Italian Cookie recipe from a very loved friend~

Back in Upstate NY around 1994, I moved to Florida. These two wonderful neighbors lived right down the street from me. We use to get together just around every morning for coffee and homemade cookies after we drop our kids  (her granddaughter Amy, and my son Curt below in the picture we are way in the background, this was 1988).

 at the corner of our developement,  to take the bus to school. We didn't have to walk far but boy on those blustery days in the winter, these cookies were sure to hit the spot with a great cup of coffee. Lousie aways made a fresh pot, not from a machine, but the old fashioned way perked, what a cup of coffee that was , just fabulous... We would sit and chat with her husband, Jim, he would always give the greatest advice, I truly believe he could have solved alot of the worlds problems, he always had a resolution that made perfect sense. He should have run for office!

Orange marmalade and anisette a perfect match~

Shape in loaves makes around 6 good size loaves 8 small 
My two dearest friends from Upstate NY. Louise and Jim.
This is Louise's special recipe for these delicious Italian Anisette Orange Marmalade Cookies.  I miss them everyday since I moved here. Thank you Louise for this fabulous recipe and hope you two have a blessed Christmas! These cookies are absolutely wonderful!
 These actually are a soft cookie unless you  can bake them twice if you like but She doesn't,  they are great the way they are. After they are cut,  if you prefer, put them back in the oven and toast them turning once on a 350 degree oven until brown on both sides
1 cup crisco
1 cup sugar
4 eggs beaten
1 small 1 oz bottle anise extract
1 cup marmalade
1/2 teaspoon baking soda
2 teaspoons baking powder
4 cups flour
1 egg yolk beaten for tops to brush on

Combine crisco and sugar till fluffy. Add eggs, anise, marmalade. Blend in flour and levening agents. If dough is too sticky add more up to one more cup of flour.
 Flour hands shape into loaves don't make them too big, these should be 5 inches long and 3 inches wide. Brush with one egg yolk beaten. Bake on 400 till browned. Slice loaves on the slant when cooled.  Freeze loaves unused until ready to serve. You can leave these plain or toast in 350 degree oven till brown.

Thanks again memories of those days are etched in my brain forever.... I miss you both!
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