* Exported from MasterCook * Amaretti ( Italian Almond Cookies) Recipe By :Joy Of Cooking Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 3/4 cups whole almonds -- unblanched (9 ounces) 1 cup sugar -- (7 ounces) 2 tablespoons all-purpose flour 1/8 teaspoon salt 1 pinch freshly ground black pepper 4 large egg whites 1 teaspoon almond extract 1/2 teaspoon vanilla 1. Preheat the oven to 300'F. Line cookie sheets with parchment paper or aluminum foil. If using aluminum foil, butter and flour each sheet. 2. Spread the almonds in a baking pan and toast in the oven, stirring frequently, 5 to 8 minutes, until evenly brown. 3. Set aside to cool thoroughly. Transfer to a food processor fitted with a steel blade. Add and finely grind the sugar, flour, salt, and black pepper. 4. Transfer mixture to a large bowl. Add the egg whites, almond extract and vanilla. Stir a few seconds to combine thoroughly. 5. Drop by measuring teaspoonfuls onto sheets, spacing about 1 inch apart. Bake on middle oven rack 25 minutes for chewy cookies and 30 minutes for crisp ones. 6. Transfer parchment or foil to wire racks. Remove amaretti with a spatula only when thoroughly cool. 7. Store, airtight, in a cool place, for several weeks, or freeze for up to 3 months. Description: "These delicious little cookies are another kind of almond macaroon-a homemade version of the ones sold wrapped in colored tissue paper and packed in red tins." Yield: "4 dozen" Ratings : Family's Favorite!!!!! 10 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (55.7% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Almond Slices Recipe By :Better Homes and Gardens "Cookies For Christmas" Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup butter -- softened 1/3 cup packed brown sugar 1/2 teaspoon baking powder 1 Dash salt 2 eggs 1 tablespoon kirsch -- or orange juice 2 1/4 cups all-purpose flour 1/3 cup almonds -- toasted and finely chopped 1 egg yolk 1 tablespoon milk 1/2 cup cherry preserves 1 ounce bittersweet chocolate -- chopped (optional) 1/4 teaspoon shortening -- (optional) 1. Line a cookie sheet with foil; set aside. 2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and kirsch or orange juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and 1/4cup of the finely chopped almonds. 3. Divide dough in half. Shape each half of dough into a 9-inch-long log. Place on prepared cookie sheet. Flatten to I inch thick. Make an indentation that's I inch wide and 1/2inch deep down the middle of each log from end to end. Combine egg yolk and milk. Brush on top and sides of logs. Spoon cherry preserves in the indentations. Sprinkle with remaining finely chopped nuts. 4. Bake in a 375' oven for 25 to30 minutes or until a wooden toothpick inserted near the center comes out clean. Coot logs on the cookie sheet on a wire rack about I hour. Transfer logs to a cutting board. With a serrated knife, cut each log crosswise into 1/2-inch-thick slices. 5. Freeze slices for storage. If desired, in a small saucepan melt chocolate and shortening over low heat. Drizzle over the slices before serving. Makes about 36 cookies. Description: "Consider these preserve-filled cookies with a biscuit like texture for part of a lovely light breakfast that includes a pot of hot tea." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 4g Fat (42.1% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 27043 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip & Mint Meringue Recipe By :Favorite Brand Name Recipes "Treasury of Christmas Cookies" Volume 3 Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 egg whites 1/2 teaspoon cream of tartar 3 drops salt 3/4 cup sugar 2/3 dash green food coloring 2/3 dash peppermint extract 1 package semisweet mini chocolate chips -- (6-ounce) 1. Preheat oven to 375F. 2. Grease and lightly flour two cookie sheets. Beat egg whites with cream of tartar and salt until foamy. 3. Gradually beat in sugar, 2 tablespoons at a time, until soft peaks form. 4. Stir in food coloring and mint extract. Fold in chocolate chips. 5. Drop meringues by teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Place in preheated oven. Turn off heat; let meringues set in oven 8 to 12 hours. Yield: "4 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (0.3% calories from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Raspberry Linzer Cookies Recipe By :Favorite Brand Name Recipes "Treasury of Christmas Cookies" Volume 2 Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 cup sugar 3/4 cup butter -- (11/2 sticks) softened 2 eggs 1/2 teaspoon almond extract 2 cups chocolate chips 6 tablespoons raspberry jam -- or preserves confectioners' sugar 1. In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm. 2. Preheat oven to 350° On lightly floured board, roll out half of dough to 1/8-inch thickness. Cut with 21/2-inch round cookie cutter. Repeat with remaining dough. Cut 1-inch-round centers from half of unbaked cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if necessary. 3. Bake 8 to 10 minutes just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely. 4. Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth. Spread I measuring teaspoonful melted chocolate on flat side of each whole cookie. Top with 1/2 measuring teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches. Yield: "3 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 8g Fat (42.8% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Stars Recipe By :Joy Of Cooking Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 large egg whites 1 dash salt 2 cups powdered sugar -- (6.5 ounces) measured then sifted 2 1/2 cups hazelnuts -- (10.25 ounces) or blanched slivered almonds 1 tablespoon ground cinnamon 3/4 teaspoon lemon zest -- finely grated 1/2 cup powdered sugar -- to 2/3 cup 1 teaspoon fresh lemon juice -- (1 to 2 1/2 teaspoons) 1. Have all ingredients at room temperature (68'F to 70'F). Preheat the oven to 275'F. Thoroughly grease and flour cookie sheets or line with parchment paper. 2. In a completely grease-free bowl with mixer on medium speed, whisk until frothy the egg whites and salt. 3. Gradually add the powdered sugar. 4. Continue beating until the sugar is fully incorporated and the meringue is shiny and stiff. Remove a generous 1/2 cup of the meringue mixture, cover, and set aside to use as glaze. 5. Finely grind the almonds (or hazelnuts) and fold with the cinnamon and lemon zest into the remaining meringue mixture until evenly incorporated. 6. Heavily dust the dough with powdered sugar. Gradually knead in enough powdered sugar (about 1/2 to 2/3 cup, 1.5 to 2 Ounces) to make the dough manageable. Set the dough aside to rest a few minutes. 7. Divide the dough in half and place between sheets of wax paper. Roll out each half a scant 1/4 inch thick, occasionally checking the underside and smoothing any creases. Working with 1 portion at a time, gently peel away and replace 1 sheet of the wax paper. (This will make it easier to lift the cookies from the paper later.) Peel away and discard the second sheet. 8. Using a 2/2-inch star-shaped cutter cut out cookies, dipping the cutter in powdered sugar occasionally to prevent sticking. Using a spatula, transfer the cookies to sheets, spacing about 2 inches apart. Roll dough scraps between wax paper and continue cutting out cookies until all the dough is used. 9. Gradually stir into the reserved meringue mixture the lemon juice. 10. Add enough juice to give the glaze a spread able consistency. Using a table knife, ice the top of each star with a layer of glaze. Add a few extra drops of water to the glaze if it begins to dry out. 11. Bake, 1 sheet at a time, on middle oven rack for 27 to 32 minutes, until lightly colored and crisp on the outside but still slightly chewy on the inside. Transfer sheets to wire racks and let stand several minutes. Then, immediately transfer the cookies to wire racks and cool thoroughly. Let the cookies mellow a few hours before serving. Store, airtight, for 1 week, or freeze for up to 2 months. Description: "Most rolled doughs are flour-based, but these are made with meringue, resulting in chewy-crisp cookies with an intriguing spice and almond flavor. Cinnamon Stars are a Joy Christmastime classic, often packed in our gift tins, but always at the last minute, as they do not keep well." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3449 Calories; 220g Fat (54.3% calories from fat); 56g Protein; 359g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 446mg Sodium. Exchanges: 4 Grain(Starch); 6 Lean Meat; 0 Fruit; 41 1/2 Fat; 20 Other Carbohydrates. NOTES : about 2 1/2 dozen 2 1/2 inch star shaped cookies Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Macaroons Recipe By :Martha Stewart Living "Cookies" magazine Dec 2001 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup sugar 2 1/2 cups unsweetened shredded desiccated coconut 2 large egg whites 1 teaspoon pure vanilla extract pinch table salt 1. Preheat oven to 350 degrees. Have ready a baking sheet lined with parchment paper. 2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. 3. Dampen hands with cold water. Form a heaping tablespoon of mixture into a loose haystack shape; place on prepared baking sheet. Repeat with remaining, mixture, spacing about 1 inch apart. 4. Bake until golden brown, about 18 minutes, rotating half way through. Transfer baking sheet to a wire rack to cool. 5. Store macaroons in an air tight container for up to 3 days. Yield: "1 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 11g Fat (56.7% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. NOTES : If using sweetened coconut, reduce sugar to 1 tbs. Nutr. Assoc. : 0 26643 0 5403 0 * Exported from MasterCook * Date Squares or Matrimony Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Pastry: 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup nuts -- chopped (optional) 2 1/2 cups rolled oats -- quick cooking (not instant) 1 1/2 cups brown sugar -- packed 1 cup stick margarine -- melted Filling: 1 pound dates -- pitted 1/2 cup brown sugar 1 cup water 1 tablespoon lemon juice 1. Preheat oven to 350°. 2. Combine flour, baking soda, nuts, oats, and sugar. 3. Add melted margarine and mix well. 4. Press half the mixture very firmly into a well greased 12x8x2" pan. 5. Mix filling ingredients. 6. In a pan on the stove, simmer for 5- 10 minutes. 7. Spread the base with the filling. 8. Cover with rest of base mixture and pat down well. 9.Bake for 25-35 min. Cool in pan, then cut into squares. Freezes well. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5740 Calories; 238g Fat (36.0% calories from fat); 74g Protein; 880g Carbohydrate; 64g Dietary Fiber; 0mg Cholesterol; 5674mg Sodium. Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 19 1/2 Fruit; 45 1/2 Fat; 18 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Christmas Cookies Recipe By :Women's Day Christmas Cookie recipes Dec 1961 Serving Size : 40 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup butter or margarine 2 cups confectioner's sugar 1 egg yolk 2 cups flour -- sifted 1 teaspoon cinnamon 1/8 teaspoon salt 1 teaspoon cloves -- ground 1/2 teaspoon nutmeg 2 cups almonds -- finely ground candied cherries -- halved 1. Preheat oven to 350°. 2. Cream butter and sugar together until light and fluffy. 3. Add egg yolk and all the other ingredients, except cherries. 4. Knead well with hands or spoon. 5. Shape into small balls with hands dusted with confectioner's sugar. 6. Put on baking sheet 3" apart. 7. Press half a candied cherry in the center of each cookie. 8. Bake for about 15 min, or until golden brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 9g Fat (57.0% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mandelbrezeln ( Almond Pretzels) Recipe By :Joy Of Cooking Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 3/4 cups all-purpose flour -- (8-75 ounces) 1/3 cup powdered sugar -- (1 ounce) 1 dash salt 1/2 cup blanched almonds -- (2.5 ounces), coarsely ground 1 large egg -- lightly beaten 3/4 cup unsalted butter -- (6 ounces) chilled and cut into bits 1 lemon -- zested 1 large egg -- lightly beaten 1/2 cup coarse sugar crystals or pearl sugar -- (3-75 ounces) 1. Sift together the first 3 ingredients. 2. Stir in the remaining ingredients and blend until a dough forms. 3. Wrap the dough in plastic and chill at least 1 1/2 hours. 4. To bake: Preheat the oven to 375F. Grease cookie sheets, or line with parchment paper or greased aluminum. 5. Roll half the dough (keep remainder refrigerated) into a log 1 inch in diameter. Cut the log into 24 pieces. Roll each piece into an 8-inch-long rope, tapered at the ends, and shape into a pretzel. Repeat with remaining dough. 6. Space pretzels 2 inches apart on sheets, and brush with egg and sprinkle with sprinkles. 7. Bake, 1 sheet at a time, for 12 to 15 minutes, until golden. (Alternatively, you may coat the pretzels with chocolate. If so, omit the egg wash and coarse sugar. Bake as directed and let cool. Melt chocolate as per Florentines Cockaigne, p. 43. Place each pretzel on a fork and dip into chocolate. Transfer to wax paper and let dry until chocolate is set.) 8. Store, airtight, for 1 week. If chocolate coated, store between layers of wax paper. Description: "A sweet trompe l'oeil of a favorite snack, these small dessert pretzels are topped with a sprinkling of crunchy sugar in playful imitation of coarse salt. Chocolate fans should try the optional chocolate coating below." Yield: "4 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 4g Fat (52.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 1440 * Exported from MasterCook * Mexican Fingers Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups flour 1 cup butter -- or margarine 1/4 cup Icing sugar 1 teaspoon vanilla 1 cup walnuts -- ground 1. Preheat oven to 350°. 2. Mix well like shortbread. 3. Roll into the shape of logs. 4. Put on parchment paper-lined cookie sheets. 5. Bake for 10 minutes or until slightly brown. 6. Remove immediately from sheet and place on newspaper until lukewarm. 7. Roll in icing sugar. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3424 Calories; 257g Fat (66.2% calories from fat); 58g Protein; 237g Carbohydrate; 13g Dietary Fiber; 497mg Cholesterol; 1880mg Sodium. Exchanges: 13 1/2 Grain(Starch); 4 Lean Meat; 48 1/2 Fat; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pecan Lace Recipe By :Joy Of Cooking Serving Size : 72 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup pecans -- finely chopped 10 tablespoons unsalted butter 1 cup light brown sugar -- packed 1/4 cup light corn syrup 1 tablespoon milk 1/4 teaspoon salt 1 1/2 cups old-fashioned rolled oats 2 tablespoons all-purpose flour 2 teaspoons vanilla 1. Have all ingredients at room temperature, 68° to 70°F. Position a rack in the upper third of the oven. Preheat the oven to 350°F. 2. Grease cookie sheets or cover with well-greased aluminum foil. 3. Toast, stirring constantly, in a baking pan until very lightly browned, 5 to 6 minutes the pecans. 4. Set aside to cool. Increase the oven temperature to 375°F. 5. Melt butter in a medium saucepan over medium heat. Adjust the heat and boil the butter gently, stirring occasionally, until the solids on the bottom of the pan turn light brown, 3 to 4 minutes. 6. Remove from the heat and stir in until well blended remaiing ingrediants except the nuts. 7. Stir in the nuts. Drop the batter by scant measuring teaspoonfuls onto the sheets, spacing about 3 inches apart. Don't crowd, as the wafers will spread a great deal. The batter will stiffen as it cools. 8. Bake, 1 sheet at a time, until the cookies are golden brown all over and slightly darker at the edges, 6 to 8 minutes; rotate the sheet halfway through baking for even browning. 9. Remove the sheet to a rack and let stand until the cookies firm slightly, about 1 minute. Gently transfer the cookies to racks to cool. If they become too cool and brittle to be removed easily, return them to the oven a minute to soften. Description: "Since much of the appeal of these see-through wafers is in their brittle, caramelized texture, make them on a dry day." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; 2g Fat (51.6% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spritz Cookies Recipe By :Wilton Inc. Serving Size : 108 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups butter -- or margarine 1 cup granulated sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 1/2 teaspoon almond extract 4 cups all-purpose flour 1 teaspoon baking powder 1. Preheat oven to 375 deg. 2. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. 3. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. **Do not chill!** 4. Place dough into cookie press and press cookies onto ungreased cookie sheets. 5. Bake for 5- 7 minutes; remove cookies from sheet; cool on rack. Description: "This recipe works really well with a cookie press. The dough is not chilled and is easiest to use within 2 hours of prepreparation. The dough can also be coloured with food colors." Yield: "9 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 3g Fat (49.9% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zaletti Recipe By :Better Homes and Gardens "Cookies For Christmas" Serving Size : 54 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/4 cup dried currants 2 tablespoons dark rum 1/3 cup butter -- softened 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 egg 2 teaspoons orange peel -- finely shredded 1/2 cup yellow cornmeal 1 1/2 cups all-purpose flour Sugar 1. In a small bowl combine currants and rum; cover and let stand 30 minutes. 2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and orange peel until combined. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon, stir in currant mixture and any remaining flour. 3. Divide dough in half. Wrap each half in waxed paper or plastic wrap. Chill in the refrigerator for 3 hours or until dough is easy to handle. 4. On a lightly floured surface, roll half of the dough at a time into a 12x8-inch rectangle. Using a knife, cut dough rectangle diagonally into diamond shapes 3 inches long and IY4 inches wide. Place diamonds I inch apart on an ungreased cookie sheet. Sprinkle lightly with additional sugar. 5. Bake in a 375' oven for 6 to 8 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 54 cookies. Description: "In the Veneto (Venice) region of Italy, these crunchy cookies are made with polenta-coarsely ground cornmeal-which could account for their name. In Venetian dialect, zaletti means "little yellow things."" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 1g Fat (32.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0