Italian

Mom had always made this cookie with it various fillings. Her original doesn't melt the 'margaring'. She turned to that as she aged and the dough became difficult for her to handle.

I switched from crisco to butter and didn't melt it.  It makes more of a pastry type dough and I think it rolls and cuts breadth fully!

The ingredients below are for about 1/2 the recipe she used to make.

Gramma Joan makes this sauce. She never had a recipe, but she's able to duplicate it whenever she wants to.

I wrote this recipe as Joan called out ingredients. The last she mentioned was Fresh Basil. Then, she left to go and make a batch for dinner with Angel Hair Pasta. 

I'll add any other ingredients that she remembers as she puts the sauce together.

I'll also try to give you quantaties and procedures as I watch her prepare it.

Classic alfrado sauce