Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Let's Make Cookies

Cookies were constantly baked in my house, growing up. My mom always felt that the store brands were not as fresh and tasty as hers. My dad always preferred home made. Mom would make plain cookies shaped like twists. They were a little hard and would need to be dunked in coffee. A friend of mine had me taste her family's recipe and I was hooked. I have been making these for the last 40 years. 

 

Jeanettes

I was thrilled when I first tasted these cookies at a friend’s house. Carol Anastasia lived in my building in Yonkers. She wasn’t a baker, but her mother was and she gave me her recipe. I have been making them since 1979.

6 eggs

1 cup Crisco

1 cup sugar

5 cups flour

6 tsp baking powder

2 tsp lemon extract

Grated fresh lemon rind

Mix together eggs, Crisco and sugar. Add lemon extract and grated lemon rind. Gradually add 3 cups flour and baking powder – blend. Add remaining flour. The mixture is very thick, but once blended, it’s very easy to mold. Grease cookie sheets. Shape cookies into ropes. Turn the rope into a circle, like a pyramid (about 1 ½ inches wide). Bake at 350 degrees till tips are golden – DO NOT OVERBAKE. Check bottoms for golden color (about 15 minutes).

Yield: 5 dozen cookies.

Make frosting: 1 cup confectioner’s sugar

2 – 4 tablespoons milk or water

Mix until mixture is smooth.

Frost cookies by dipping tops halfway into frosting. Top cookies with colored sprinkles. Enjoy!