When fall comes around I definitely get that baking urge. Fresh cookies, pies, and pastries are craved in unison with the season of apples. Holidays are always my favorite time to try new recipes. Today I am taking my great-grandmother’s famous Italian cookie recipe and tweaking it with just a little fall flavor.
My great-grandmother Millie baked these wonderfully delicious Italian cookies, which are actually more like mini cakes, for all of the holidays. Usually she added anise or vanilla, but I decided, in honor of the season, to take a stab at a new twist. I decided to add some delicious pumpkin spice emulsion from Homegoods. I complimented the cookies by mixing up a sweet cinnamon glaze and fall sprinkles, for the topping. These cookies just aren’t the same without a little something-something on top!
The secret to getting the soft cakey texture is to let the dough rise a bit before tossing them into the oven and then letting them cool completely before you glaze.
Ingredients
Millie’s Famous Cookies:
- 1 Cup Margarine
- 1/3 Cup Crisco
- 1 Cup Sugar
- 5 Eggs (Beat before adding)
- 4 Cups Flour (Gradually)
- 6 TBS Baking Powder
- 2-3 TSPS Flavoring
- 1 TSP Salt (Optional)
Directions
Melt butter and Crisco, cool completely; Put into a large bowl once done
Add baking powder, sugar, eggs, and flavoring (salt if you’re using it
Beat for 1 minute until mixed; Let sit for 10 minutes letting dough raise and activating baking powder
Stir in about 3 cups of flour, slowly, until dough is soft and workable
Continue adding flour a little at a time until it can be rolled in your hands
Flour hands and roll dough approximately the size of a walnut (larger for big cookies)
Place on cookie sheet about 2 inches apart (further for big cookies)
Bake on 350 for 12-15 minutes before dough turns brown
Test a cookie to be sure of texture before completion of baking
Sweet Cinnamon Glaze:
- 1 Cup Powdered Sugar
- 1 TSP Ground Cinnamon
- 2 TBS Milk
- 1/4 TSP Vanilla Extract
Directions
Easy! Thouroughly mix all ingredients together until glaze forms
Don’t be afraid to add more powdered sugar for a little extra texture and sweetness!
Thanks, Millie, for providing us with tasty goods through the generations. As they have been passed along, so has the recipe. I have finally gotten my hands on the flour coated, tasty list of ingredients you’ve pleased us with for so long.