Rosa Galeno’s Anytime Cookies

Biscotti (Cookies)

  • 3 eggs
  • 5 tablespoons vegetable oil or melted butter
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup milk

Preheat oven to 350 degrees.

In a large bowl, beat the eggs. Add the oil or butter, sugar, vanilla, and beat until fluffy.

In a separate bowl, blend flour, baking powder, and salt, then add this mixture to the batter, alternating with the milk. The dough should be firm and not too sticky.

Pull off bits of dough and roll into spheres the size of a walnut. Place ½-inch apart on parchment-lined cookie sheets and bake for 9 to 11 minutes, or until bottoms are just a little brown. Remove to a rack to cool.

Glassa (Icing)

  • ¾ cup milk
  • 2 tablespoons butter
  • 2 teaspoons anise vanilla, or lemon extract
  • 1 pound confectioners’ sugar
  • Sprinkles, optional

In a medium saucepan, warm the milk and butter over medium-low heat until the butter melts. Let cool a bit then add flavor extract and beat in confectioners’ sugar.

Quickly dunk each cookie into the icing and apply sprinkles if desired. Let dry and store in a tin for up to 5 days.

You may freeze the rookies un-iced for up to 3 months, thawing and icing them as needed.

Makes about 60.

Read the Story…

No comments yet.

Leave a Reply