Grandma Vitolo`s Struffoli

Grandma Vitolo’s Struffoli
1) 5 cups All Purpose flour
2) 7 teaspoons Baking Powder
*Combine above ingredients and shift.
3) 1 cup sugar
4) ½ cup butter (1 stick)
5) 1½ teaspoons Vanilla extract
6) ½ teaspoon of salt (*disregard if using salted butter)
7) 7 eggs
Roll out dough into sheets approximately ½” thick and section using a sharp
knife into small ½” squares as per the diagram at the top of page 2.
Separate the raw Struffoli dough and sprinkle with flour to prevent raw
dough from sticking. Fry the Struffoli in hot oil (Wesson or Regular Olive
Oil) until golden brown in color. The Struffoli cook quickly so be sure NOT
to over cook. Place in a bowl and drizzle with honey and candy sprinkles.
*An alternate approach to forming the Struffoli is to roll out fistfuls of
dough into a ½” thick rope and then cut into ½” wide pieces. While both
methods work well, the first method described above is faster.
**Do not add too many Struffoli at once to the hot oil to avoid oil foaming
over. Use your spoon to knock down foam as it develops and to avoid the oil
from spilling over.
1
Grandma Vitolo’s Struffoli (continued)
Russian Walnut Balls Recipe
1) 2¼ cups shifted flour
2) 1 teaspoon Vanilla extract
3) 2 sticks (1 cup) of softened Butter
*If using unsalted butter add ¼ teaspoon Salt.
4) ¾ cup finely chopped Walnuts
2
Russian Walnut Balls (continued)
Thoroughly mix the above ingredients and let the dough chill for one hour in
the refrigerator. Preheat oven to 400ºF just before forming cookies. Using
your hands roll 1 inch diameter balls and place them on a non-stick cookie
(do not grease) sheet. Bake for approximately 10-12 minutes depending
upon your oven until done. The cookies/balls should be a ‘light’ golden
color. Remove from oven and let sit but while still warm (not hot), roll in
Confectioner’s Sugar. Store with extra Confectioner’s Sugar shifted onto the
cookies.
Anisette Cookies
1) 3 cups flour
2) 5 teaspoons Baking Powder
*Combine above ingredients and shift.
3) ¾ cup sugar
4) ¾ cup oil
5) 1 tablespoon Anisette extract
6) 5 large eggs
*Mix the above ingredients together.
3
Anisette Cookies (continued)
Preheat oven to 375ºF. Spoon out cookie dough onto a non-stick cookie
sheet. Bake for approximately 10 minutes depending upon your oven until
the cookies are a light golden color. Remove from oven and let cool.
Preparing the Icing:
1) ½ lb Confectioner’s Sugar
2) 1 teaspoon Vanilla extract
3) ½ teaspoon Anisette extract
*First mix above ingredients then add water to create a creamy consistency.
Drizzle on cookies and add candy sprinkles.
Aunt Marie’s Ricotta Cookies
1) Candy sprinkles
2) 2 sticks of butter
3) 2 cups sugar
4) 1lb Ricotta (15oz)
5) 2 eggs beaten
6) 2 tsp vanilla
7) 1 tsp salt
8) 1 tsp baking soda (Baking soda must be fresh!!!)
9) 4 cups flour
4
Aunt Marie’s Ricotta Cookies (continued)
Blend butter, sugar and ricotta. Add eggs (beaten) and vanilla, blend. Add
dry mixture, one cup at a time to wet ingredients. Spoon mixture onto a
greased cookie sheet. Bake 15 minutes at 350°F till golden on the bottom.
DONOT over bake! Decorate with icing when cool. For the Icing mix 2
cups Confectioner’s Sugar, 1 teaspoon Vanilla Extract and ½ stick melted
butter. Add a little water for spreading.
Aunt Marie’s Chocolate Chip Cookie Recipe
1) 3½ cups flour
2) 1 teaspoon Baking Soda
*Combine above ingredients, shift and set aside.
3) 1 cup sugar
4) ½ cup firmly packed light brown sugar
5) 3 sticks of softened Butter (if using unsalted butter add ½ teaspoon Salt)
6) 2 teaspoons Vanilla extract
7) 2 large eggs
8) 2 cups chopped Walnuts or Pecans
9) 12 ounce package of Semi-Sweet Chocolate Chips (Nestle’s)
Preheat oven to 350ºF. Beat butter, sugar and brown sugar till creamy. Add
Eggs and Vanilla extract and beat till fluffy. Then stir in Flour mixture until
well mixed. Finally, mix in the chopped Nuts and Semi-Sweet Chocolate
Chips (may need to use hands). Spoon out cookie dough onto a non-stick
cookie sheet. Bake for approximately 8 minutes depending upon your oven
until the cookies are golden brown in color. Remove from oven and let cool.
5