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Need a recipe, please

18 years ago

This is a rather general request I guess. When I was younger and my dad was in the USAF we were stationed in Saudi Arabia. The cooks at the NCO club were Italian and they always made the best"cookies." They were not rich and they looked like a thick sugar cookie.

I just wonder if there are any folks with Italian backgrounds that might have a recipe that may be similar.

Thanks for trying for me.

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Comments (13)

debbie814
18 years ago
I am familiar with the cookie, and my Italian friend gave me this recipe a while back. Very old recipe.

Italian Cookies from Mrs. Gardiner
==================================
6 eggs
1 cup oil
1 cup sugar

Beat together.

Add 1 cup warm milk, 4 TB baking powder, 1/2 tsp anise flavor

Beat all together with the egg, oil, sugar mixture.

Add flour, as much as it takes. The dough has to be a little sticky.

Roll and shape cookie.

Bake 350 until lightly brown.

Frosting:
xxx sugar
melted margarine
vanilla
milk
centralcacyclist
18 years ago
Roll and shape? Roll out and cut? Roll into balls and flatten? I love these recipes by wonderful cooks who speak in shorthand! ;) I bet these are great but how does one shape them? Roll into logs, chill and slice?
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Bumblebeez SC Zone 7
18 years ago
Sugar cookies are usually rolled out and cut into shapes with cookie cutters. But it probably doesn't matter how it is shaped: logs, molds, cut outs, etc.
The recipe sounds intriguing and I'll try it.
debbie814
18 years ago
Love these old recipes, so I posted as is to give you a chuckle. She would take a good size chunk of dough, and roll in her palm. I'll make a batch of these over the weekend. They go great with a hot beverage. I do miss her.
eden
18 years ago
This recipe sounds good. I would like to try it. They remind me of biscotti a little bit. When you roll, the cookies and shape, I am assuming you make them in a ball and then mash them on the cookie sheet?? I guess you don't chill the dough either? Thanks for sharing the recipe.
CA Kate z9
18 years ago
We once had some Italian neighbors. The wife made cookies that my DH loved... because they were dense and not so sweet. I no longer have the recipe, but I remember that the recipe was very much like a sugar cookie BUT used farina... which is the Italian word for flour... but what she used was Cream of Wheat (farina)... much more grainy than regular flour.

This thread makes me want to try making some for DH.
CA Kate z9
18 years ago
CREAM OF WHEAT COOKIES
1 1/8 c. butter
1 c. sugar
2 lg. eggs
2 1/4 c. flour
1 1/2 tsp. salt
3/4 c. Cream of Wheat
1 tbsp. vanilla
3/4 c. raisins
1. Mix butter and sugar in large bowl.
2. Add eggs; beat well.

3. Add rest of ingredients and mix.

4. Drop by teaspoonful on greased cookie sheet.

5. Bake at 350 degrees for 12 to 15 minutes.
debbie814
18 years ago
When you roll the cookies and shape them, you make them in a ball and then push down on them very slightly on the cookie sheet. You don't need to chill the dough. I buy these all the time from the Italian cafe down the street. I'll take a picture and post after the holiday weekend.
CA Kate z9
18 years ago
I made the cookies last night... very good. DH ate the whole first batch while I wasn't looking..... not too sweet a cookie. Thanks for making me search for this one again.
hawk307
18 years ago
Nannyp: Here is a recipe for Pizzelles. It is similar but
with no milk.
This can be used for Biscotti also. Just add more flour to make a soft doughball, that doesn't stick to your hands.
Roll it out into a log and place it on a cookie tin.
Bake at 325 Deg. for 30 minutes or until the top is a Golden Tan. I cut it in half at a slight angle, so it is easier to remove from the pan, to a cutting board.

Slice while hot, into 3/4 inch pieces.

They like the Biscotti plain here but you can use whatever flavors you like eg. Almond etc.
Fruit and chopped nuts can be added also.
And baked a little more after slicing.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Good , Light, Crispy, Delicious, Mouth Watering, To kill for,
Lou's Pizzelles

Ingredients:
3-X large eggs
1/2 cup (1 stick )of melted butter ( not hot )
2 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
6 Teasps of Anise Extract or1 !/2Teasp.Anise Oil
2 cups of flour ( add more to desired thickness)
4 level, teaspoons of Baking Powder

Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , while mixing , then add more
And mix with a Tablespn, to make a soft dough.
I use a Mellon Scoop to measure the dough. Like an ice cream scoop with a trigger release.
Always brush the Pizzelle iron lightly with Pam when hot,
before starting to cook them.
When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled
them too close. Then you will have about 3 left and gained 2 lb.
Save one for me.
- - - - - - - - - - - - - - - - - - - - - - -

Try this same dough for cookies. Add whatever flavor you may like, instead of Anise.
Just roll the Dough into a 1" to 1 1/2" Log.
Slice the log into 5/16 " pieces. Bake them on a cookie tin.

Oooorrrrrrr!!! you can use this dough for filled Cookies.
Roll it out on a lightly floured worktop.
Cut 3 in. round pieces . Put some pie filling on one piece
and wet the edge slightly and lay another piece on top.
Pinch all aruund the edges with a fork ( like a Ravioli).
Make holes with a skewer to form a letter to identify.
Bake at 325 Deg. Baste the top with an egg, milk mix before it turns a golden tan.

These will not stay around long enough to get stale
Bake until that color.

LOU
centralcacyclist
17 years ago
Hey Lou! Welcome back!
nannyp
Original Author
17 years ago
Thanks for the recipes. I am going to try them soon.
mustangs81
17 years ago
Hey Lou! Good to see you posting here.

Cathy

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