Italian Genetti Cake 1962 Recipes

GRANDMA ROSES ITALIAN GENETTIS 1946

Steps:

• Beat eggs with oil and sugar five minutes.
• Combine the milk and anise flavour.
• Combine the flour and salt and baking powder.
• Add dry ingredients into wet ingredients.
• Make a soft, very soft dough.
• Soft but not sticky.
• If you add too much flour they will be dry cookies.
• Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
• Bake on parchment lined cookie sheet.
• Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
• Tops should have no colour.
• Frost with a glaze of , icing powder, and anise flavour; drop of milk.

ITALIAN GENETTI CAKE 1962

Steps:

• Sift the flour, powder and salt.
• In a bowl cream the eggs with sugar until light and fluffy.
• Add in the oil, milk, juice and flavouring.
• Combine dry ingredients into the wet.
• Pour into a greased and floured tube pan.
• Bake 350 degrees for 40 to 60 minutes.
• Test with a toothpick or tester around the forty minutes time.
• This can be glazed when cold with a icing powder and milk and anisette flavouring and drizzled over the cooled cake if desired.

GINETTI (ITALIAN PUFF COOKIES)

Steps:

• Melt butter in a saucepan; set aside to cool to room temperature.
• Beat the sugar and eggs together until they are very thick.
• Stir in the lemon zest and melted butter.
• Sift the flour and baking powder; add to the egg mixture.
• Mix thoroughly.
• Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
• Bake in a 400 degree oven for 10 minutes.
• Meanwhile prepare glaze.
• Glaze while cookies are warm.
• Store in airtight container!