| Carbohydrates | 33.2 g |
| Energy | 241.5 kcal |
| Fats | 10.7 g |
| Fiber | 0.6 g |
| Protein | 3.5 g |
| Saturated Fats | 2.6 g |
| Sodium | 96.4 mg |
| Sugars | 16.9 g |
Total
45difficulty
EasyCost
Italian Cookies
Celebrate Easter with these delightful, soft cookies made with CARNATION Full Cream Evaporated Milk. Infused with almond essence and topped with creamy icing, they offer a sweet treat perfect for sharing and enjoying during the festive season.
Utensils
Baking dish
Bowl
Oven
Mixer
Handmixer
Parchment Paper
Ingredients
Portions: 18
- 3/4 Cup Shortening
- 3/4 Cup Granulated Sugar
- 3 Large Eggs
- 2 1/2 Teaspoons Almond Essence
- 3 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 1/4 Cup CARNATION® Full Cream Evaporated Milk
- 2 Tablespoons Unsalted Butter (melted)
- 1 1/2 Cup Icing Sugar
- 1/4 Teaspoon Food Colouring (to your liking)
Instructions
- 1.Preheat oven to 400°F (200°C)
- 2.In a large bowl cream shortening and sugar until light and fluffy. Beat in eggs and 2 teaspoons of almond essence.
- 3.Combine flour, baking powder and salt, gradually add to creamed shortening mixture and mix well.
- 4.Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet. Bake 8 - 10 minutes or until lightly browned. Remove to wire racks to cool.
FOR ICING:
- 5.In a small bowl, combine CARNATION Evaporated Milk, butter, remaining almond essence and confectioners’ sugar until smooth. Tint with food colouring if desired.
- 6.Dip tops of cookies in icing, allow excess to drop off. Sprinkle with coarse sugar if desired. Place on waxed paper, let stand until set. Serve immediately.
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