From the kitchen of Ann Marie Barkwell.  These are
traditional Italian cookies that are a must with our
family.  For Anise cookies use 1/2 tsp anise & 1
Tbsp vanilla instead of lemon extract.  The easy
way to make these is to either -1-drop them by
spoonfuls to make round cookies -2- pat them into
a pan(s) to make bar cookies.  The traditional way
to make these is to -1- roll them into pencil shapes,
then grab the ends & twist -2- roll into a pencil
shape then tie in a knot -3- shape into a doll or
horse.
Cream:
1 c Crisco
1 c sugar

Add:
4 eggs, one at a time
2 Tbsp lemon extract
1 c  milk
4 c flour
4 tsp b. powder

Combine well.
Add
3/4 c - 1 c more flour

Roll small pieces on a floured board, then twist to
shape.

Bake @ 350 , 10-12 minutes.
Longer for large cookies.

Frost with
confectioner sugar & water icing.
Top with
confetti sprinkles.
Tatala Horse Easter Cookie
I make
taralii horses
& dolls for
the grandkids
at Easter.

-Ann Marie
1
I add more flour. They roll nicely on a floured pizza
stone.  Notice how much flour is on the dough. -1-
roll into a pencil  -2- pinch ends  -3-twist  -4- twist
again  -5- done  -6- baked -7- Made round.  See
the cracks? That's ok.  -8- bottoms are golden,
tops white.                                                 
-Stephanie
2
3
4
5
6
7
8
Taralli Italian Cookies
Topped with red and green confetti sprinkles for
Christmas.
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I make this into a cake. Instead of 2 Tbsp lemon
extract, I use 1 Tbsp lemon extract and 1 Tbsp
vanilla. I use 4 c flour (no additional flour). Spread
into a greased & floured jelly roll pan.
Bake @ 350, 12 minutes.
Frost with confectioner sugar & lemon juice icing.
Top with confetti sprinkles.
- Kay Putano
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