My Mother comes from the South of Italy and has always made these cookies since the day I was born, enjoyed as a child with a bowl of cold or warm milk filled with Nona’s Dunking Cookies like a cookie soup. As I got older it progressed into a snack to enjoy any time and any way and now she is a Nona we share this delicious recipe with my children and all of our family and friends with a cup of coffee.
This recipe needed to be shared with the rest of the world and I am happy to post this one out as an all time favorite classic!
Enough Self Raising unbleached flour to combine to a dough consistency
Beat together all wet ingredients with sugar until well combined and fluffy,
Then adding flour until dough comes together into a firm dough consistency
Allow to rest in the refrigerator for 15 mins. at least,
Preheat oven to 17o degrees C, grease trays & line with baking paper
Roll cookie dough into thin snakes and shape into cookie swirls & plaits, and or rolling pin 2cm – 3cm thickness, animal shape cutter work great for kids but any cutter shapes can be used, even organic free-form. Go for it!
Bake for 10 mins. or until lightly golden. Cool on trays on cool rack for 5 mins, then transfer to cool on wire rack without trays.
Store in an airtight container to maintain freshness, if there is any thing left over at all.
These cookies are perfect for dunking, hence their name, but, have been served up with lemon icing for extra sweetness and to decorate when not being dunked. Enjoy!
0 servings