CNYEats Italian Soft Cookies

by Joanne on March 10, 2013

It was a much nicer weekend for running in CNY.  The roads were clear and the weather slightly warmer.  It would have been a lot warmer if I chose to run later in the day but no. I’m a die hard early morning runner and will suffer what comes with it.  My weekend running was done in temperatures of 26 degrees to 32 degrees.  Can you believe that range actually feels good?!!

Saturday was 8 miles with only one hiccup:  At the end of my run with Zoey, she pulled me too fast off a sidewalk and I felt a zing in my ankle.  Didn’t think much of it until Sunday.

Sunday was not a bad 17 miler.  My goal was between 16 to 18 and since I ended the run with the Zo-ster, I stopped at 17.  I ran with Shane for 4 1/2 miles then swapped partners to run with Ted for another 8 or so.  It was during that 8 (…or so) that my ankle bothered me when the road camber was extreme or I hit a bump.  It wasn’t so bad I had to stop but it’s definitely sensitive.  My final 4 miles were with Zoey.  The poor little speed demon bit her lip and was bleeding the entire way.  She gets so excited!  I stopped with one mile left and put the restraint on her regular collar instead of the gentle leader.  This took the band away from her mouth but she pulls so hard, it sounds as if she’s choking herself.  It was a tough run for the little one.  Seems like the only way she can run with me comfortably is without any restraint.

Conclusion for this weeks long run:  17 felt good. Ran easy with Shane, slow with Ted, faster with Zoey and ended up feeling as if I could have done more.  That’s the way I like to end a long run.

CNY EATS – A Delicious Little Italian Cookie.

A traditional and not to be forgotten recipe posted by Mella’s Grandson in our book A Taste of Utica.  These soft Italian cookies can be found in all Utica Italian Bakeries.  Only slightly sweet, hint of lemon, soft and light. 

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*Note the touch of green?  One week until St. Patrick’s day….I’m in the spirit!

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Makes 6 dozen

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  • 4 eggs
  • 1 cup sugar
  • 1 cup shortening – melt then cool
  • 1 cup milk
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 4 cups flour
  • 5 heaping tsp of baking powder

Preheat the oven to 375 F.  Line baking sheets with parchment.

Beat eggs well. Add sugar and beat again.  Add the shortening, milk, vanilla, lemon, and beat again.  Add the flour and baking powder and beat until nicely combined. 

Either drop by teaspoons or shape into balls and place on the baking sheets. Bake for 15 minutes.

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A very good cookie for big cookie tray presentations.  In fact, it’s a must on a celebratory cookie tray. 

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Are you starting your Easter baking already?

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  • At 2013.03.10 23:16, Crystal said:

    These look great! And 5 teaspoons of baking powder, I bet they’re really fluffy! I’ll have to give them a try. Thanks!

    • At 2013.03.11 08:36, Ali @ Peaches and Football said:

      Your dogs must just love all the exercise they get with you!! Congrats on the great run. Hopefully your foot was just a slight tweak and it’s already feeling better for you. I’m itching to get out walking but we’ve had tons of rain and the roads and sidewalks are submerged in icy water. Hopefully not for too much longer!

      • At 2013.03.11 11:18, Galina V said:

        Love the sound of soft Italian cookies. Like the spring colours too.

        • At 2013.03.11 21:19, CCU said:

          These definitely look melt-in-your-mouth 😀

          Choc Chip Uru

          • At 2013.03.12 16:57, Colleen, The Smart Cookie Cook said:

            17 miles, good for you! I’m pretty sure 5 is the most I could do…running is not my strong suit! These cookies almost look too pretty to eat, but I’m sure I’d get over that quickly.

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