Italian breakfast cookies

Is it because I share a birthday with my spirit monster, Cookie, that I’m such a cookie monster myself? Or is it simply the idea of eating cookies for breakfast that’s so appealing?

cookie-monster-eating-cookies-1080x640

Quite frankly, cookies don’t need a special time slot in my world. I happily dispense them as needed to brighten the day, provide a bit of sweetness, fill a gap between meals–or even to act as a meal when the need arises!

So, allow me to introduce to you, the sweet, delicious and lovable little treat–Italian breakfast cookies. They’re crispy outside, soft within, and have all the delicious flavors of an Italian bakery–or this kat’s kitchen!

ITALIAN BREAKFAST COOKIES

2 cups all-purpose flour
1 tablespoon baking powder
3/8 teaspoon salt
1 egg
1/2 cup granulated sugar (plus more on the side for rolling)
1/4 cup milk
1/4 cup corn oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Adjust racks to lower and upper thirds of the oven. Preheat oven to 350 degrees F.

Whisk together dry ingredients. In a separate bowl, beat together egg and sugar till light. Add milk, oil, lemon zest, juice and extracts; beat well. Add dry ingredients gradually to wet, stirring with a wooden spoon. The dough will be a bit sticky.

I used my trusty¬†Zeroll Universal EZ Disher scoop¬†(#60, pink) to portion the dough. You can roll it into balls or logs–I did both. Then roll in granulated sugar and bake for a total of 12 minutes. Swap the baking sheets at the 6-minute mark (top to bottom/front to back), then bake for 6 minutes more.

Let the cookies rest on the baking sheets for a few minutes to make it easier to move them from sheet to rack to cool. Makes enough cookies to fill a whole rack–lost count, busy eating! AHM GNAM GNAM GNAM!

Advertisements