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Italian: Taralli Cookies




Source of Recipe


Deborah Mele


Recipe Introduction


It seems there are as many variations of Taralli, the traditional southern Italian ring cookie as there are families in Italy. Most recipes however, are shaped into a circle, and are topped with a simple icing. This variation of mine is quite simple, and is topped with a light lemon flavored icing. Although the cookies may seem a little dry and hard when they are first baked, they will soften up overnight. I prefer a very light icing, so I keep the mixture quite thin. If you prefer a thicker coating, just add a little less liquid.




List of Ingredients




5 1/2 Cups All-purpose Flour
1 1/2 Tablespoon Baking Powder
6 Eggs
1 1/2 Sticks (About 12 Tablespoons) Of Unsalted Butter, Melted
1 Cup Granulated Sugar
1 1/2 Tablespoons Vanilla Or Lemon Extract


Icing:
3 Cups Icing Or Confectioner's Sugar
2 Tablespoons Lemon Juice
Water
Colored Sprinkles or Nonpareils (Optional)



Recipe



Line two baking or cookie sheets with parchment paper, and preheat the oven to 350 degrees F. Mix together the flour and baking powder in a bowl. In a separate bowl, whisk the eggs well, and then add the sugar. Mix well, and then add the melted butter and extract. Stir well until all the wet ingredients are well blended. Fold the dry ingredients into the wet and stir just until combined. Place the mixture on a lightly floured board or counter, and knead a minute or two until you have a smooth dough. Divide the dough into about 30 equal pieces. Roll each piece by hand into a 5 inch rope. Pinch the ends together to make a circle. Place the cookies on the prepared baking sheets and bake for about 20 minutes, or until lightly browned and puffed. Cool to room temperature.

To make the icing, place the icing sugar in a bowl, and add the lemon juice. Slowly, begin to add a little water until you have the consistancy you desire. Pick up each cookie, and dip them into the icing haif way. Let the excess drip off, and then place the cookies on a rack or the paper you used to cook them on. If using the colored sprinkles, add them while the icing is still wet. Let the cookies dry completely, and then store them in an airtight container.

YIELD: About 2 1/2 Dozen