Aunt Catherine's Italian Cookies Recipe

• 2 1/2 c. Flour
• 6 ounce Cream
• 3 x Large eggs
• 1 c. Crisco
• 2 Tbsp. Almond extract
• 1 Tbsp. Cinnamon
• 1 1/2 c. Sugar
• 6 ounce Lowfat milk
• 1 stk oleo
• 3 Tbsp. Baking pwdr
• 1 c. Nuts, minced
• 1 box powdered sugar
• 1 stk Butter or possibly oleo Food coloring

1. Cream oleo, Crisco and sugar.
2. Add in Large eggs, almond extract, cinnamon, cream and lowfat milk.
3. Fold in nuts and baking pwdr and flour.
4. Roll small balls into long rolls, then kind of flatten it.
5. Slice in 1/2 inch pcs.
6. Put on cookie sheet.
7. Bake till done at 350 degrees.
8. Mix melted butter and powdered sugar.
9. Put in small containers and add in different food colorings.
10. Spread on cooled cookies and let harden.
11. Then put in canned containers.
12. Can store for months.

flour, cream, eggs, crisco, almond extract, cinnamon, sugar, milk, oleo, baking pwdr, nuts, powdered sugar, butter

Taken from cookeatshare.com/recipes/aunt-catherine-s-italian-cookies-71892 (may not work)