Jeanettes | gianna1.com

Let's Make Cookies

Cookies were constantly baked in my house, growing up. My mom always felt that the store brands were not as fresh and tasty as hers. My dad always preferred home made. Mom would make plain cookies shaped like twists. They were a little hard and would need to be dunked in coffee. A friend of mine had me taste her family's recipe and I was hooked. I have been making these for the last 40 years.

Jeanettes

I was thrilled when I first tasted these cookies at a friend’s house. Carol Anastasia lived in my building in Yonkers. She wasn’t a baker, but her mother was and she gave me her recipe. I have been making them since 1979.

6 eggs

1 cup Crisco

1 cup sugar

5 cups flour

6 tsp baking powder

2 tsp lemon extract

Grated fresh lemon rind

Mix together eggs, Crisco and sugar. Add lemon extract and grated lemon rind. Gradually add 3 cups flour and baking powder – blend. Add remaining flour. The mixture is very thick, but once blended, it’s very easy to mold. Grease cookie sheets. Shape cookies into ropes. Turn the rope into a circle, like a pyramid (about 1 ½ inches wide). Bake at 350 degrees till tips are golden – DO NOT OVERBAKE. Check bottoms for golden color (about 15 minutes).

Yield: 5 dozen cookies.

Make frosting: 1 cup confectioner’s sugar

2 – 4 tablespoons milk or water

Mix until mixture is smooth.

Frost cookies by dipping tops halfway into frosting. Top cookies with colored sprinkles. Enjoy!

Comments

01.08.2019 17:46

Peggy Maggio

The Jeanette’s sound wonderful, but I’m really looking forward to seeing your bosta chot recipe (I know I killed the spelling but you know what I mean LOL

01.08.2019 19:33

Jan Conte

I laughed so hard reading your pasteciotti translation, I hope I spelled it right...yes I do know what you meant. I haven't made them in years, but I will put the recipe on my log for you 😉

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)