I tried two recipes that were in the book above. The first one was pretty good. I adapted the recipe a little bit, so if you want the exact recipe, see the book.
Mama's Wedding Cookies: (p.55)
1/2 lb. butter
1 c. sugar
3 large eggs
1 tsp. almond extract
1/2 c. milk
3 1/4 - 3 1/2 c. flour
pinch of salt (I used salted butter, so I left this out)
5 tsp. baking powder
Cream together first three ingredients. Add extract and milk. Add flour, salt, baking powder - mix well. It says to make balls of dough with hands, but I used a cookie scooper. Back at 350 until lightly browned, about 13 minutes.
I remember I made some changes to this, but I don't remember the measurements, but here is the one from the book.
1/2 box powdered sugar
2 T. unsalted butter
milk - just enough to wet the powdered sugar
1 tsp. almond flavoring
shredded coconut for dusting (I toasted mine)
Mix well and ice cookies. Dip the iced cookies in coconut. (I sprinkled)
They were good. They reminded me of a cookie I made for a Greek unit for a class in sixth grade.
The other recipe in the book was on page 8, Zia Irma's Italian Sponge Cake. Now, I've never made a sponge cake, and I don't think I've ever had one either. It was pretty similar to making an angel food cake, but you add the egg yolks. It tasted like a cross between an angel food cake and a pound cake. It was denser than an angel food cake, but fluffier and more porous than a pound cake. I personally did not like it. I would rather have an angel food cake, or a pound cake. So, I'm not going to include the recipe, but you can see what kind of texture it had in the picture below.