Italian Christmas Cookies

Italian Christmas Cookies

Ingredients:

4 eggs

1 cup sugar

1/2 cup butter

2 tsp. vanilla

3 1/2 cup flour

4 tsp. baking powder

Icing:

2 cup sifted confectioner’s sugar

2 tsp. vanilla

6 tsp. water


Directions:

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Icing - Stir all ingredients together until creamy

Dip cookies into icing and sprinkle. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Baked Egg Boats

Baked Egg Boats

Ingredients:

4 small sourdough baguettes

5 eggs

1/3 cup heavy cream

4 ounces pancetta, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

2 green onions, thinly slicedsalt and pepper to taste


Directions:

Preheat oven to 350 degrees F.

Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.

Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.

Divide and pour the mixture into each baguette boat and place onto a baking sheet.

Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.

Allow to cool for about 5 minutes, cut and serve.

Serves 4