Milly's Italian Nut Cookies ~ AKA Bones ~ Grandma Galasso

Milly's Italian Nut Cookies ~ AKA Bones ~ Grandma Galasso
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Nutritional Info
  • Servings Per Recipe: 51
  • 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

View full nutritional breakdown of Milly's Italian Nut Cookies ~ AKA Bones ~ Grandma Galasso calories by ingredient


Introduction

An Italian favorite, My Grandmother made these every Christmas for us. They have been a tradition handed down. I needed to know the carbs for them as my son is Type 1 diabetic and we have to count every carb he eats. So I put in the ingredients and now I know. I was pretty close with my guess. I guessed 12g for each cookie. An Italian favorite, My Grandmother made these every Christmas for us. They have been a tradition handed down. I needed to know the carbs for them as my son is Type 1 diabetic and we have to count every carb he eats. So I put in the ingredients and now I know. I was pretty close with my guess. I guessed 12g for each cookie.
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 powder
    Icing:
    ~About 1 cup (or as needed) confectionery sugar with water to make icing (whiter the better, meaning less water)
    ~Nonpareils mixed color


Tips

Roast filberts (Hazelnuts) at 325 for 10-20 min (checking often, rub in towel to get skins off. I also used a paring knife to scrape skins off.)
When making frosting, better to be whiter and thicker, use basting brush and then immediately add sprinkles (Nonpareils mixed) set to cool on a rack then cover in a cookie tin. Makes about 50 to 60 cookies.


Directions

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.