Italian Neapolitan Cookies
|Flour||3 Cup (48 tbs)|
|Nuts||1 Cup (16 tbs), chopped|
|Shortening||1 Cup (16 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Flour||2 Cup (32 tbs)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄2 Teaspoon|
Sift flour, measure; sift again with spices, soda and salt.
Cream shortening; add sugar, beat until fluffy.
Beat in eggs, slowly add flour and nuts.
Sift and measure flour, add soda and salt.
Chop raisins fine, cherries in fourths.
Cream shortening and sugar until fluffy.
Beat in egg, vanilla, almond extract and water.
Mix in flour, add raisins and cherries.
Pack half of the dark mixture into a 9 x 5 x 3 inch pan.
Pack light on top of the dark mixture.
Cover with dark.
Bake for 10 to 12 minutes at 400 deg.
Slice 1/4" thick.