Confetti-Sprinkled Butter Cookies / Tarallini con Brinato e Confettini
MAKES 4 DOZEN
This spiral-shaped holiday cookie from Benevento, in southern Italy, descended through a long line of bakers in the Giuseppina Tavino family.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 6 large eggs
- 1 tablespoon almond extract
- 6 cups King Arthur™ Unbleached, All-Purpose Flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 cups confectioners' sugar
- 2 tablespoons plus 1 teaspoon half-and-half or light cream
- Colored sprinkles
- In a large bowl, with an electric mixer, cream the butter and sugar until well blended. Beat in the eggs one at a time. Beat in the almond extract.
- Sift the flour, baking powder, and salt together onto wax paper. Add to the butter mixture and mix with your hands until blended. Turn the dough out onto a lightly floured work surface and knead until the dough holds together and is smooth. Cover the dough with a bowl and allow to rest for 15 minutes.
- Preheat the oven to 350 F. Lightly butter two cookie sheets. Divide the dough in half, then into quarters, and so on, until you have 48 pieces.
- On a floured surface, roll each piece under the palms of your hands into a 7-inch rope. Form each rope into a spiral about 1 1/2 inches in diameter, leaving a tail pointing up in the center of each one. Space the cookies 1 inch apart on the cookie sheets.
- Meanwhile, in a bowl, stir together the confectioners' sugar and half-and-half until smooth. Cover and set aside.
- Bake for 10 to 12 minutes, until firm to the touch but only lightly colored.
- Cool the cookies on the pans for 5 minutes. Then frost and sprinkle with colored sprinkles. Place on wire racks and let the frosting dry completely before storing between layers of wax paper in airtight containers.
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