Italian Sprinkle Cookies: Taralli
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
1 box confectioner’s sugar, sifted
Approx. 6 Tbsp. milk or water
2 tsp. vanilla extract
Yield: 90 cookies, depends on size
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 ***