| ITALIAN PASTINE AL MIELE (PASTENE AL MEELA) |
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Makes 2-1/2 dozen cookiesCookies 2 -1/2 cups all-purpose flour 1 -1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1/2 cup chopped toasted almonds 1/2 cup finely chopped maraschino cherries (blotted well on paper towels) 1/2 cup chopped raisins 2 eggs 1/3 cup honey 1 tablespoon milk 1 -1/2 teaspoons vanilla Topping 1 egg white, beaten 2 teaspoons water 2 to 3 tablespoons sugar Heat oven to 325ºF. Cookie Combine flour, baking powder and salt in large bowl. Cut in shortening using pastry blender (or two knives) until mixture resembles coarse crumbs. Add nuts, cherries and raisins. Toss to combine. Beat eggs in medium bowl. Add honey, milk and vanilla. Stir to combine. Stir into flour mixture. Knead one minute in bowl, or until dough holds together without crumbling, greasing or flouring hands, if necessary. Place dough in center of ungreased baking sheet. Pat into 10 x 9-inch rectangle. Topping Combine beaten egg white and water. Brush over dough. Sprinkle with sugar. Bake at 325ºF for 13 to 17 minutes or until top springs back when lightly pressed with finger. Cool on baking sheet 10 minutes. Cut into 3 long strips (3" x 10") using long, sharp knife. Cut strips into ten one-inch pieces. Remove to cooling rack. Cool completely. |
