Milly's Italian Nut Cookies ~ AKA Bones ~ Grandma Galasso
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 51
Ingredients
Italian Nut Cookies ~ AKA Bones:~2 cups of flour~1/2 cup of Crisco shortening~Ice water (just enough added to hold together)~3/4 cup Filberts (roasted, skinless and chopped)~3/4 cup almonds (blanched and chopped)~1 cup sugar~1 TSP cinnamon~1 TSP ground cloves~1 TSP salt~1 TBS baking powderIcing:~About 1 cup (or as needed) confectionery sugar with water to make icing (whiter the better, meaning less water)~Nonpareils mixed color
Mix all ingredients together in mixer adding ice water as needed to make dough stick together. Preheat oven to 375, then turn down to 350 (convection) for 12 minutes, or 400 to 375 (non convection.) To make each cookie, grab about a one inch ball and roll into the shape of pencil 1/2" thick, 3" long then split the ends with knife (to shape the bone). Bake on aluminum cookie sheet or very lightly greased cookie sheet for about 12 minutes or until edges are turning medium brown and center is lighter, a little soft, but set. I suggest to watch it until you know your oven. They can overcook quickly. Let cool on rack then brush on icing and sprinkle with Nonpareils immediately.
Serving Size: Makes 50 to 60 cookies.
Serving Size: Makes 50 to 60 cookies.
Nutritional Info Amount Per Serving
- Calories: 124.7
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 28.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
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