Italian Lemon Cookies for Christmas

Italian Lemon Cookies

Italian Lemon cookies
3/4 pound unsalted butter

1 cup sugar

8 large eggs

Zest 1 large lemon

1 tablespoon fresh lemon juice

4 cups all-purpose flour
4 tablespoons baking powder

pinch salt

Icing:

1 cup confectioner sugar

2 -3 tablespoons fresh lemon juice

Milk as needed for consistency

Directions:

1.      Preheat oven to 350F. Line a couple of baking sheets with parchment paper.

2.      In a large bowl, cream butter and sugar with a hand mixer; add eggs a few at a time. Mix well. Add zest and juice of lemon.  Mix again.

3.      Combine and sift flour, baking powder, and salt in another bowl.  Add dry ingredients to wet mixture a third at a time. Knead until the dough is firm, not stiff and not sticky.  (If the dough is wet add additional flour a little at a time) Form into a large ball. Let stand about 15-20 minutes.

4.      When ready to shape, cut small pieces of dough with a knife, roll each piece in slightly floured hands. You can make shapes such as a wreath, braid, knots, or any shape you like.

5.      Bake for 20-25 minutes. Wait until the cookies have cooled. Make the icing for the top of the cookies to desired consistency. Let the icing sugar completely dry before storing. Makes 2-4 dozens depending on the size of cookies.

These cookies are not very sweet unless you add a lot of icing and sprinkles to the top of the cookies.  They are delicious traditional Southern Italian cookies. Enjoy them with your family for Christmas or any holiday!

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Kale Salad for Christmas

Kale Salad

1/2 pound fresh Kale (leaves only)
1/3 - 1/2 cup crumbled Feta or goat cheese
1/4 -1/2 cup soft sundried tomatoes
1/4 cup toasted almond slivers
1/4 cup golden raisins
Black pepper to taste
Drizzle blood orange extra virgin olive oil
Drizzle thick aged balsamic vinegar

Directions:
Clean the kale and pat dry. Pull the leaves only of the kale and place on a platter not a bowl. Be sure the leaves are bite size.  Discard or reserve the veins and stalks.

Spread the feta, sundried tomatoes, almonds, and raisins on top of the kale. Grind fresh pepper on top and drizzle with oil and balsamic.  Do not mix.  Use salad spoons to serve.  The idea for not mixing the salad is that each bite is to savor each individual ingredients on its own.

Fresh Kale

This is a great salad to serve for the holidays.  It can be made ahead and it is very healthful and tasty. You can use any toasted nuts you like such as hazelnuts, pistachio, or walnuts.

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