Biscotta Cookies

From: Elisa/Aunt Marie

• 1 Stick of margarine or butter
• 8 tablespoons of crisco (unflavored)
• 1 1/2 cups 10x sugar
• 3 eggs
• 3 teaspoons of vanilla
• 3 teaspoons of baking powder
• 3 cups flour or more

1. Pre heat oven 350
2. Cream: margarine/butter and crisco
3. Add: 10x sugar & eggs (1 at a time), vanilla
4. Mix: flour with baking powder
5. Add: gradually to mix – till the dough does not stick to your hands (you will
   need to roll it, you may need to use up to 5 cups of flour) I usually add a 1/2 cup
   at time, one of these batches had 3 1/2 cups and one 4 1/4 cups
6. Bake on ungreased cookie sheet till golden on bottom. 10-12 minutes
7. The top may or may not get brown. We used to put them under the broiled for a few
   seconds when I was little, that was when the broiler was located at the bottom of
   the oven in a separate area.
8. Cool on rack
9. I icing them the next day or hours later. I have stored them
   for several days in an air tight container and then add the icing

ICING

• 2 teaspoons lemon juice
• 1 tablespoon melted butter (10-15 sec. in microwave)
• 1 cup of 10x sugar (1/4 cup at a time)
• 1 teaspoon of water for each 1/4 cup (3 teaspoons = 1 tablespoon)
• Sprinkles any kind will do

1. I mix the juice and butter by hand till well blended then add sugar a little bit
   at a time so it is easier to mix. The icing will be a liquid – not to thin you want it to leave a coating
2. Brush, spoon, dip any way you want to get the icing on the cookie I have tried
   it several ways and it is still messy I usually put them back on the cookie sheet (on
   a rack) to sprinkle them with colored sugars or multi colored beads, all
   of it works.       Let them dry
3. Store in an air tight container. They seem to freeze well.