Recipe Rescue

Italian Sprinkle Cookies: Taralli

Ingredients:
5 C flour, sifted (reserve 1/2 cup)
5 tsp. baking powder
6 large eggs, beaten well
1 C sugar
3/4 C butter, melted (1 and 1/2 sticks)
1 tspn. vanilla extract
1/8 tsp. salt

Glaze Ingredients:
1 box confectioner’s sugar, sifted
Approx. 6 Tbsp. milk or water
2 tsp. vanilla extract
nonpareil sprinkles

Yield: 90 cookies, depends on size

Directions:
Preheat oven to 350°F with oven rack set in the middle of the oven. In a large bowl, sift together 4 1/2 cups flour and baking powder. Reserve 1/2 C of flour to use when kneading the dough. Using a mixer, beat eggs. Add sugar, butter, vanilla and salt and beat well. Gradually add the dry ingredients, 1 cup at a time. If all of the dry ingredients cannot be added using the mixer, blend the remaining amount by hand. Gently knead the dough for a few minutes until the dough is well-mixed and pliable. Use the 1/2 cup of reserved flour when kneading.

Slice off a strip of dough and roll into a long rope about the thickness of a pencil. Cut the ropes into 6 inch lengths and tie into a knot. Place on a cookie sheet lined with parchment paper. A lightly greased cookie sheet may also be used. Cookies can also be made by rolling a rounded tablespoon into a ball or shaping ropes into a circle and pressing the ends together.
Bake for approximately 10 – 12 minutes (depends on the size of your cookie) until the cookie is just lightly browned on the edges. Cool for two minutes in the pan and then remove the cookies to a wire rack to cool completely.

Make glaze adding the water a little at a time until it is a good consistency. Glaze should be slightly “runny”. Once cooled, grasp a cookie and dunk the top portion into the glaze, allowing the glaze to drip off before returning the cookie to the wire rack. Add sprinkles and let the glaze dry completely before stacking or storing the cookies. These cookies freeze well.

*Adapted from Grandma Rita

***Recipes courtesy of: http://www.nourishednation.wordpress.com ***


17 Comments on “Recipe Rescue”

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  2. That sounds like a great, crispy, apple crisp!

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    • Janice Corbisello says:

      I have been looking for this recipe for YEARS!! My Nana passed away in “80 and my aunts don’t know how to convert their knowledge to a recipe!! LOL They can make them, but a handful or fistful of flour doesn’t work for me!! THANKS SO MUCH!!!! Oh, I have had these with anise instead of vanilla…yummy!! Perfect time to find this with Easter around the corner!
      Have a great Holiday!……….Janice

      • So glad to hear that you will be enjoying my Mom’s recipe – I will be sure to tell her! I agree, anise makes a delicious cookie too. I’ve been meaning to try some lemon in the glaze for a change of pace….either way, it’s all good – Enjoy!

      • Janice Corbisello says:

        I need one clarification on this recipe, if you would……Does 1 “tspn” vanilla mean “teaspoon” or “Tablespoon” ? I have always used “tsp” and “Tbsp” in my abbrevs. so I think I should have used more vanilla…( I compensated when I made the icing ).
        I also made some of the ropes bigger and thicker, baked them straight on a cookie sheet, and cut them while they were warm into about 2-3″ pieces. I left these UN-iced…..They are really good,…especially with coffee in the morning!

      • Hi Janice, I love the idea of baking some “biscotti-like” cookies, without the icing, to go with coffee. My mom also enjoys them without icing. Thanks for the tip! As for your question, tspn means teaspoon. I probably should stick with tsp for future recipes. I agree that maybe a little more vanilla extract would enhance the flavor. I’ve always made them with just one tsp, but will try 2 tsp next time. If using a stronger extract, like anise, I would stick with just one tsp.

      • Janice Corbisello says:

        My sister loves the mild vanilla taste. Thanks for responding so quickly. I’m going to try a little anise (1 tsp as you suggest) or MAYBE use anise in the icing instead of vanilla…Oh I could vary this soo many ways! I thank you so much again for sharing it! I have passed it on to 4 or 5 people now…LOL…BTW, do you have any suggestions as to where anise OIL can be bought? I can’t find it for pizzelles. and it works better than the extract.

      • I have purchased the anise oil in Whole Foods Market. It is not in with the baking extracts, but is in the health and beauty aisle with the essential oils. Hope that helps!

  4. Thanks for this recipe! I moved to England seven years ago, and I’ve been missing them for years. Like the reader above – I’ve had a hard time recreating a recipe that is mostly “a handful of this” and “you know when it’s enough” of that. Thank you so much – Perfect timing for Easter Weekend. I think my original recipe does a bit of citrus in the glaze as well. Have a lovely holiday!! Jessica

  5. I would like your recipe for the “Italian Sprinkle Cookie” it’s no longer available on this web site. Please E Mail it to me: njdlpn@comcast.net

  6. rita says:

    What are some breakfast recipes


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