Note: Because of illness, I got behind. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.
Italian Sand Cookies
(courtesy of Chef Tess Bakeresse)
1 1/2 cups flour (we used AP)
1/2 cup cornstarch
1/2 cup shortening
1/2 cup butter
1 1/4 cups confectioners sugar *
1 1/2 t. vanilla extract
*(we also liked 3/4 c. conf sugar & 1/4 c. granulated which made them a slight bit sweeter)
Creaming method. Put through bag with large star tip. Bake @ 375 F for 12-15 minutes or until lightly brown. Decorate with choc chips, sprinkles or leave plain and dip half in melted choc., etc.
So, in making these, I realized too late that I was out of my traditional red, white, and green sprinkles. So, the Italian Sand Cookies this year represents my vast sprinkle collection. Well, at least the ones that show up on chocolate.
These don’t last very long in my house, even with my threats to the kids.