To answer the reader's question regarding how to loop the dough. After it is rolled out about the width of your pinky take both ends and bring them together so you have a round cookie with the center open (a loop - not like the picture above, although you can make balls as shown). Gently pinch the ends so it stays together while still maintaining the pinky width shape. My family uses milk, so our recipe must be slightly different. Like other contributors mentioned, we also glazed the cookie with powdered sugar thinned with milk and a little vanilla. I remember my mom teaching me to only use as much flour so the dough was not sticky. We kneaded it for a long time too. A full batch used 5lbs of flour, so we made cookies all day long!! As kids, we would make S's for Santa and even figure 8's. Let the kids get involved with the making and decorating (sprinkles) DO NOT OVERCOOK these cookies. They should be a light golden brown. Once cooled, they will be somewhat moist and tender, not cruchy. I would not say these cookies are bland. They are a delightful treat in the purest form and are best enjoyed with coffee or tea. Long live the tradition of Italian Cookies at Christmas!!!
Was this review helpful?
11 users found this review helpful
To answer the reader's question regarding how to loop the dough. After it is rolled out about...