Bitsy's Kitchen
Italian Cookies
1 cup real butter
8 Tbsp. of sugar
8 eggs
salt--small handful
1 jigger* of anise extract
1 jigger* of brandy
1 jigger* of whiskey
1 jigger* of vanilla extract
1 jigger* of rum
1 jigger* of lemon extract
1/2 jigger* of orange extract (optional)
sugar, for top of cookie
enough flour to make dough
Cream butter and sugar until light and fluffy, add eggs 1 at a time. Mix the rest of the ingredients, and mix well. Add flour and keep adding until dough can be kneaded. Knead until it is enough to roll. Roll out a piece at a time be sure its paper thin. Cut in pieces 2" by 4" in any shape that you want, triangles, use a ravioli cutter, or a pizza cutter, or anything that is round. By the time you cut up all the dough they should be dried out a little. Start frying the first batch and work your way to the last batch. Fry in deep fat (Crisco oil) in a electric skillet at 350° F. Cook on one side till it bubbles and then turn over and cook other side until golden brown. Take out and put on waxed paper and sprinkle with sugar while they are still hot, so sugar will stick to them. Put them in a box, in layers with waxed paper in between.
Makes 50 or 60 depending on how big you cut them.
*jigger=1-1/2 ounces or 3 tablespoons