Riscorti - Italian Cookies

These cookies are ones my Nonnie used to make for us. She brought the recipe from with her native Sardinia, Italy. But it was my Aunt Susie who changed the sugar from granulated to powdered sugar, which make the cookies softer. They make anywhere from 150 to 175 cookies depending on how large you make them. They are not a sweet cookie, hence the glaze and sprinkles. This is the same recipe that she used to make  giugiuleni  cookies but she added anise extract along with the vanilla extract and rolled in sesame seeds, rather then iced.

Recipe:
 
3 pounds of flour
1 box of confectioners sugar
3 well rounded tablespoons baking powder
1- 1 lb can of solid Crisco shortening
7 eggs
1   2 oz bottle  McCormick's Vanilla Extract
3/4 cup milk

In a very large container, I use a 32 quart metal pot, mix all dry ingredients well.
Add Crisco, eggs, vanilla extract and milk.

With your hands mix all the ingredients until well blended. If the dough feels a bit dry add milk by the tablespoon. Dough should not be sticky, see photos below.
For each cookie, pinch off a ball of dough slightly smaller than a walnut.
Roll into a ball.
Then roll the ball into the size and shape of a pen.
Then wrap the cookie into a spiral, a twisted S shape or a double roll (looks like a old fashioned tape cassette roll).
These cookies are meant to be rolled, not cut with a cookie cutter or rolled into a ball and cooked. They will be slightly crunchy on the outside and soft when you bite into them.
Bake at 350 degrees
Time will vary. 15 - 20 minutes. After 15 minutes check the bottom of the cookie, it should be light brown when they are done. Tops may or may not be slightly brown on top, depending on the oven.

When they are totally cool, you can ice them with a glaze or they can be

eaten plain. They are not a sweet cookie.

Icing -glaze
1-1 lb box of Confectioners Sugar
6 tablespoons of milk
1 tsp vanilla extract
Varitey of sprinkles and colored sugar

Mix all ingredients in a bowl, icing should be thin but opaque, add milk little at time by teaspoons if needed.
Dip plain cookies in the icing and while still wet sprinkle with jimmies, colored sugar or sprinkles.

They are best stored in air tight containers. I use empty pop corn tins, since they will hold about half a batch of the cookies.So you might need two.