Check the bottom of the cookie to see how baked they are.
The tops stay white.
Frost with confectioner sugar & water icing.
Top with confetti sprinkles.
Cover baked cookies loosely with a sheet of wax paper. A sealed container will make them soggy.
Roll into a pencil shape.Pinch ends together.Twist.Twist again.Shaped.Baked.Shaped as a horse.Dropped by spoon, baked.Bottoms brown, tops stay white.
NOTES
Sometimes these come out very soft which makes them hard to shape. To solve this problem, instead of adding all the milk at once, I’ve changed it to gradually adding milk, stopping when the dough comes together. The original recipe used 1 c milk and adjusted the amount of flour, 4-5 cups.
We prefer these Italian cookies with lemon, but vanilla and anise are also common. The easy way to make these is to drop them by the spoonful to make round cookies. The traditional way to make these, which Stevie insists tastes better, is to twist them.
I make this into a cake. Instead of 2 Tbsp lemon extract, I use 1 Tbsp lemon extract and 1 Tbsp vanilla. I use 4 c flour (no additional flour). Spread into a greased & floured jelly roll pan. Bake @ 350, 12 minutes. Frost with confectioner sugar & lemon juice icing. Top with confetti sprinkles. – Kay Putano
At Easter I shape these into horses and dolls for the grandkids. – AnnMarie Barkwell
