Italian Wedding Cookies

This is my mother's signature cookie (well these and her almond biscotti). No one in the world makes these cookies better than her. This recipe dates back for generations. My mother has altered it slightly, adding the orange peel and orange juice (the original recipe uses milk instead of orange juice and no orange peel). Twelve cups of flour make a boat load of cookies. It's probably fine for families of 6 or more people. If you have a small family, feel free to cut the recipe in half. Oh, one other fact about this recipe - it won first place in the 2008 Montgomery County, Maryland Fair in the "Rolled by Hand" cookie category. 

Ingredients

•    12 cups all-purpose flour

•    2-1/2 cups sugar

•    9 teaspoons baking powder

•    2 teaspoons salt

•    2 teaspoons vanilla

•    2 tablespoons anise flavoring

•    2 teaspoons almond flavoring

•    12 eggs

•    1/4 cup orange juice

•    2 to 3 tablespoons orange zest

•    2 cups butter 

For the Icing:

•    Powdered sugar

•    Milk (or orange juice)

•    Vanilla or other flavoring 

Instructions 

Step 1: Place all dry ingredients in a large bowl.  

Step 2: Work in butter with hands until size of peas.  

Step 3: Beat eggs, add orange juice, zest, and flavorings.  

Step 4: Make a well in the flour and add egg mixture to flour mixture. Mix until dough is firm enough to roll out.   

Step 5: Roll into desired shapes and bake until lightly brown.   

Step 6: Bake at 325 degrees 10 to 12 minutes. Ice with powdered sugar icing.

http://cucina.grandinetti.org/recipes/cookies/italian-wedding-cookies