Italian Wedding Cookies

from the Touch Family Recipes

		       Italian Wedding Cookies
			(aka 'filled' cookies)
			      Joe Touch

Every Christmas, my family makes several kinds of cookies to give to
our friends and family. The cookies are set on a plate, sprinkled with
a dose of holiday-colored Hershey Kisses, and wrapped in clear plastic
wrap, laid flat under the plate and gathered up by a bow on top.
Curly-ribbon is used for the knot and bow.

This kind of cookie is the hardest and takes the longest to make,
because they're individually rolled-out and individually iced. But
they're worth it! 

They're also called filled cookies because my grandmother, Nonni,
likes to roll out a flat layer and make mini pastry shells filled with
preserves (pineapple mixed with coconut), or roll them like folded
danish over mincemeat. I like the 'plain' ones, without the filling.

They're also traditional for Italian weddings. For my brother Ralph's
wedding to my sister-in-law Suzanne (not to be confused with my
sister, also named Suzanne), my mother and Nonni made a few batches
all using white jimmies only (sprinkles).

I hope you like them!

Ingredients:

   (for the dough:)

	6 eggs (medium)		(large or extra large won't work;
				the ratios will be off. If that's 
				all you have, use 5 with a little water,
				or mix them up and dump a little)
	4 teaspoons baking
	  powder
	1/2 cup corn oil	(you'll need extra for your hands later)
	1 1/4 cup sugar
	pinch of salt
	teaspoon vanilla
	1 oz rum or whiskey	(blends with the vanilla for a nice
				taste that doesn't have an overpowering
				flavor - *light* rum works best)

	flour (5+ cups, as	(takes 6 for me, most of the time,
	needed)			but it depends on the humidity, etc)


    (for the icing:)

	1 lb powdered sugar
	2 teaspoons butter	(sliver it while it's cold, VERY thin,
				so it will blend in, but not require
				melting)
	teaspoon vanilla
	1 oz rum or whiskey	(as above, *ligth* rum works best)
	water, as needed	(cold. use milk if cookies will be
				eaten within a few weeks, use water
				if freezing, to avoid 'stale' aftertaste)
	jimmies (sprinkles)	(or granulated colored sugar, which I like
				but my mother says is rough on people
				with dental work!)
	
Beat eggs and sugar until light (overblend!). Add vanilla, oil, salt.
Add flour slowly until the dough 'balls' (make it the consistency of
soft PlayDough). Cover the dough while you cut off chunks and roll
them out, about the diameter of a thick crayon. Dab your hands in oil
to keep the dough from sticking.

Shape into rings (1.5-2" dia), twists (like bread twists, about 3"
long), or whatever shape with similar baking properties. Cook on
greased (or spray with oil) cookie sheet at 375 until done (light
gold, NOT brown).

Let cool/dry **completely** before icing.

ICING
 
Place powdered sugar in a bowl. Add water/milk **slowly* until a thick
paste forms. Add vanilla and rum. Blend in butter slivers. Add more
liquid until icing is 'spreadable' - NOT runny, but more like thick
jam.

Ice the tops only of the cookies, sprinkle with jimmies (which is what
sprinkles are called in Philly). 

Let dry completely (overnight at least). Pack covered (otherwise the
cookies dry and get like rocks). These can be frozen - pack so the
jimmies aren't crushed.