Lemony glaze adds zest to Italian butter cookie

RECIPE FINDER

June 28, 2000|By Ellen Hawks | Ellen Hawks,SUN STAFF

JoAnn Olsen of Perry Hall requested an Italian cookie recipe she called Chocolate Balls. She said the cookie contained cloves, cocoa, rum and orange flavoring and was iced with an orange-flavored confectioners'-sugar glaze.

Her response came from Linda DellaRose of Parkville.

She said the cookies, which she called Colonlino Cookies, were "our family recipe for the Italian cookies. Although it calls for whiskey, I'm sure rum could be substituted, as well as substituting orange for the lemon in our icing recipe."

Colonlino cookies

Makes 100 cookies

2 1/4 cups butter, margarine or Crisco

2 1/2 cups sugar

6 large eggs

1 1/2 teaspoons ground cloves

2 tablespoons baking powder

1 1/2 teaspoons grated orange peel

7-10 cups all-purpose flour

2 tablespoons vanilla extract

6 tablespoons whiskey

4 tablespoons orange juice

1/4 pound (about 1 cup) cocoa powder

3/4 pound chopped English Walnuts

GLAZE

1 box confectioners' sugar

5 tablespoons cream of whole milk

3 tablespoons lemon juice

To make cookies, cream together the butterm sugar and eggs. In a separate bowl, combine the cloves, baking powder, orange peel and about 6 cups of the flour. In a measuring cup, mix vanilla, whiskey and orange juice.

Add a little of each mixture to the creamed mixture, alternating between wet and dry ingredients, mixing as you add. While the dough is still fairly wet, add the cocoa, walnuts and enough flour until you can roll dough into balls without it being sticky. Roll into balls (about 1 inch in diameter) and plave on greased cookie sheets. Bake at 400 degrees for 10 minutes. Remove from oven and cool on wire racks. To make glaze, combine glaze ingredients and brush and drizzle over cooled cookies.

Tester Laura Reiley's comments: "The result is a lightly chocolaty, buttery cookie that resembles a Greek Wedding cookie, but with a wonderful lemony glaze. This recipe is colossal, and the cookie dough will keep refrigerated for up to a week. Although this recipe calls for whiskey, rum works just as well. Either way, the liquor's flavor is very subtle.

Recipe requests

Yolanda A. Robb of Baltimore writes that she is seeking a "delicious roll served by Bertucci's. They are almost baseball size and the best I have ever tasted."

Willie Stockdale of Kelso, Wash., wants a recipe for deep-fried yeast doughnuts with a lemon glaze. Possibly called Spudnuts, the doughnuts "are the best ever made. They are extremely light and awesome. I've been searching for them for years."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun. 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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