Italian Christmas Cookies

FILLING:

3-1/2 to 4 cups chopped pecans
2 egg whites
grated rind of one orange
juice of 1 to 1-1/2 oranges
1 cup granulated sugar
2 tsp. almond extract
2 tsp. vanilla extract

DOUGH:

1 stick real unsalted butter
1 cup granulated sugar
4 whole eggs
approximately 5 cups sifted all-purpose flour


One day ahead, make the filling and refrigerate overnight. Mix the chopped pecans with two egg whites, grated rind of one orange, juice of 1 to 1-1/2 oranges, 1 cup sugar (or to taste - these are not supposed to be overly sweet), two teaspoons of almond extract and two teaspoons vanilla extract. Use just enough orange juice to moisten the nuts without having excess liquid.

Dough: Cream together 1 stick unsalted butter, 1 cup sugar. Add four eggs, one at a time and mix well. Add approximately 5 cups (more or less) of sifted flour. Add just enough flour to make the dough the rolling consistency of pie crust. Divide into two sections and wrap whatever you are not using immediately tightly in plastic wrap. This dough dries out very fast and you should only keep out the amount necessary to work with. Roll out a large rectangle on a floured board. Cut into small squares or diamond shapes with a crimped edge pastry wheel. Place all the squares on an ungreased cookie sheet. Place a small mound of the pecan mixture on the center of each cookie. It should be barely moist but not runny. If you need to moisten it a little bit you can add a small amount of OJ to maintain consistency.

Roll out an additional smaller square of dough, and using your crimped pastry wheel, cut into little strips, approximately 3-4" long, but very narrow. Wind one of the narrow strips of dough around each mound of pecan filling, starting at the base and working up toward the top in a spiral. This will hold the filling in place and also be decorative. Have oven preheated to 325 degrees and bake each sheet of cookies approximately 8-12 minutes, or until the dough begins to dry out and the edges turn just a slight pink color. Do not let the cookies get brown as they will too dry. Watch carefully. Remove cookies from oven and place on a wire rack to cool.

After completely cooled, keep in an airtight container like a cookie tin. I put sheets of waxed paper between each layer of cookies.

NOTE: This recipe makes a lot of cookies. They are time consuming, but well worth the effort. If you can get a friend to make them with you, along with a little holiday music and spirits, they go a lot faster. They are excellent served with coffee or tea. They keep very well in the freezer.

These cookies were always made every Christmas by my Grandma Jennie who emigrated from Italy on October 12, 1903.