Pineapple Filled Cookies
Biscotti Ripieni di Ananas
Ingredients:
| Contact | Lorraine |
| DOUGH | |
| 8 cups | all purpose flour |
| 1 pound | crisco 2 1/3 cups |
| 5 | large eggs |
| 2 teaspoons | vanilla extract |
| 2 teaspoons | lemon extract |
| 1 2 ounce cake | yeast 3 packs active dry yeast |
| 1 cup | warmed milk |
| 2 tablespoons | sugar |
| powdered sugar to roll dough in | |
| FILLING | |
| 2 (18-ounce) jars | pineapple preserves |
| 1 pound | fine chopped walnuts |
| powdered sugar For dusting |
Directions:
I'm not sure how long this recipe has been around but it is one of the cookies that was made when Carmie and I got married and was made buy the ladies(LIZ, HELEN, CHRIS, JOSEPHINE, ANN ) for just about every wedding I can remember. It is believed that it originated with Josephine Dinafore. I had the original recipe and directions but they were lost. I recently found the scrap of paper with the rough and incomplete notes i originally started with and after 4 attempts I am real close to having it right.
The ingredients listed above are correct. Its the assembly that is in doubt.
1. In a large bowl start with 7 cups of flour and cut the CRISCO into the flour. It takes 2 1/3 cups to equal 1 pound as called for.
2. Next in a separate bowl combine the eggs, vanilla and lemon
3. Warm the milk enough to dissolve the yeast and then add the sugar and yeast to the milk. As this mixture sets it will double
This is where confusion sets in: At some point either the completed dough or this milk & yeast mixture is to be placed in the refrigerator for at least 1 hour.
4. Add the egg mix and the milk (after it doubles) to the flour and then knead into a dough.
Make sure to start with 7 cups flour and then add more flour as needed. (I started with 8 cups and the dough was dry and very hard to work)
5. Refrigerate the dough for at least 1 hour.
6. Cut dough into balls about the size of a large apple and roll in powdered sugar till very thin. (almost see thru) Keep remaing dough refrigerated till ready for use) Use a large glass to cut circles that are at least 2 1/2 inches.
7. Spoon a little less then a teaspoon of the filling onto each circle fold two sides to the middle forming a small log, then seal the two ends and place seam side down on a non stick cookie sheet or a greased and floured regular sheet.
8. Bake in a pre heated 350° oven for 12 minutes or until the bottom is light brown. Remove to a rack and let cool.
May be dusted lightly with powdered sugar before serving.