Panettone Cookies

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READY IN: 33mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 375*.
  • in a large mixing bowl beat shortening with an electric mixer on medium -high speed for 30 seconds.
  • add brown sugar, granulated sugar, anise seeds, baking soda and salt.
  • Beat until combined, scraping down sides of bowl as needed during mixing.
  • beat in as much flour as you can with mixer.stir in remaining flour with a spoon --
  • stir in raisins, pine nuts, if desired, and citron.
  • drop dough by rounded tspoons 1" apart onto an ungreased cookie sheet.
  • bake in the preheated oven to 8 minutes or until edges are lightly browned.
  • transfer to a wire rack to cool.
  • TO STORE:.
  • place cookies in layers seperated by waxed aper in an airtight container, cover.
  • store at room temperature for up to 3 days.
  • Freeze up to 3 months.
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