Stella Doro Egg Biscuit Recipes

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STELLA D'ORO S COOKIE COPYCAT - ITALIAN KNOT COOKIES



Stella D'Oro S Cookie Copycat - Italian Knot Cookies image

Provided by Jinxy Media

Categories     Baking

Time 40m

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 tsp almond extract
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup milk
3 3/4 cups flour
5 tsp baking powder

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or grease them.
  • Cream the butter and sugar until it's fluffy. Add in eggs one at a time. Add in extracts, milk and oil. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the wet mixture and stir until combined.
  • Roll dough into 1 inch balls. Then roll each ball into a rope about 6? long and tie loosely into a knot. Place 2 inches apart on baking sheets.
  • Bake approximately 10 minutes or until the bottoms are just starting to turn golden brown.

ITALIAN EGG BISCUITS



Italian Egg Biscuits image

Italian Egg Biscuits.

Provided by bimondi128

Yield 4 Dozen(s)

Number Of Ingredients 10

large eggs
1/2 cups sugar
vanilla
corn oil
milk
all-purpose flour
baking powder
confectioners sugar, sifted
milk
vanilla extract

Steps:

  • In a bowl, beat the eggs until pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, beating well to combine. Sift the flour and baking powder together and stir into the egg mixture. The dough will be soft; wrap it in wax paper and refrigerate for at least one hour. Preheat the oven to 350 degrees. Lightly grease three cookie sheets. Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky. Break off egg-size pieces of dough and roll or coil into balls. Place the dough balls one-inch apart on the cookie sheets. Bake for 20 minutes, or until lightly colored and firm to the touch. Transfer cookies to wire racks to cool slightly before frosting. For frosting, combine the sugar, milk and vanilla and stir until smooth. While the cookies are still warm, dip the top of each cookie in the frosting. Place the cookies on racks to let the frosting dry before storing. Sprinkle with nonpareils, if desired. Cookies will keep in an airtight container for up to one week or frozen for up to three months.

BISCUITS



Biscuits image

Make and share this Biscuits recipe from Food.com.

Provided by Hag chef

Categories     Breads

Time 22m

Yield 12 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup butter or 1/3 cup margarine, cold
3/4 cup milk, cold

Steps:

  • Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
  • Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
  • Add milk.
  • Stir until it forms a ball.
  • Add a bit more milk if necessary to make a soft dough.
  • Roll or pat to 1 inch thick. (I usually pat the dough).
  • Cut into circles with a biscuit cutter or a floured glass.
  • Arrange on a greased baking sheet.
  • Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).
  • This is supposed to make 12, but I almost always only get 11 biscuits, with the size of the glass that I use.
  • Variations: Try adding some fresh or dried herbs. Some good pairings are basil and oregano, or parsley and fresh ground black pepper, or thyme and garlic, or add some grated sharp or old cheddar cheese.

Nutrition Facts : Calories 139.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.7, Sodium 367.7, Carbohydrate 19.1, Fiber 0.6, Sugar 2.2, Protein 2.7

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