Biscotti with Vanilla Cream Frosting
by jmsvst
2 Tablespoons shortening
1 Tablespoon butter
1 Teaspoon vanilla
¼ Teaspoon salt
5 Tablespoons hot milk
2 cups confectioner’s sugar
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INGREDIENTS
- Cookie:
- 1 cup vegetable shortening
- 1 cup sugar
- 5 cup flour
- 5 rounded tsp baking powder
- 5 Eggs
- 1 Tbsp vanilla
- 1/4 to 1/2 cup milk
- Vanilla Cream Frosting:
- 2 Tbsp shortening
- 1 Tbsp butter
- 1 tsp vanilla
- 1/4 tsp salt
- 5 Tbsp hot milk
- 2 cup confectioners sugar
INSTRUCTIONS
Preheat oven to 375 degrees.
Cream shortening and sugar.
Beat eggs and vanilla until thick and add to creamed sugar and shortening.
Add milk
Mix flour and baking powder in separate bowl then mix slowly into the above mixture.
Roll into balls and bake 8 to 10 minutes.
Makes 5-6 dozen
To make the frosting, stir all ingredients except sugar in a sauce pan on medium-low heat until melted.
Slowly add sugar, stirring constantly until combined. Remove from heat. Dip Cookie tops in frosting at cool on baking rack.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (211g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 676 | ||
| Calories from Fat: 210 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.4g | 31 % | |
| Saturated Fat 8.8g | 44 % | |
| Monounsaturated Fat 9.6g | ||
| Polyunsanturated Fat 2.9g | ||
| Cholesterol 340.4mg | 105 % | |
| Sodium 115.9mg | 4 % | |
| Potassium 160.3mg | 4 % | |
| Total Carbohydrate 102g | 30 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 100.7g | ||
| Protein 14.7g | 21 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 676
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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