Boiled Dough Cookies

Does anyone have a recipe for a cookie that you boil first and then bake? My husband says his mother used to make something she called "tadows", I haven't a clue as to the correct spelling.

He said she made two kinds: 1. round with anise seeds in them. 2. one that was "sweet", that's all he could describe it as. These were round and then scored around the edges, baked and then they puffed up when they baked. Both cookies ended up with white icing on them at the last step. But he is sure they began with some kind of a dough, he doesn't know if it was a yeast dough or not. Then the cookies were boiled and then baked.

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He was only a boy and his mother has long since passed away so there's no one to get the recipe from or even the correct spelling. Sound familiar to anyone out there? Any help would be appreciated since I'd like to make them for him. He's 61 and apparently his mom didn't bake too often so I'd like to make them for him.

Thank you.

By metroplex from Houston, TX USA

October 5, 20090 found this helpful

Is our husband Italian? My mother used to make a cookie and she called it "Tadolls". That is a phonetic spelling because I don't know how to spell it. Here is a recipe for Italian Cookies that sound like what you are looking for. there is no boiling involved.

4 eggs

1 cup sugar

1 cup shortening (Crisco) melted and cooled

1 cup milk

1 tsp. vanilla

1 tsp. lemon extract (I use anise)

4 - 5 cups flour

6 heaping tsp. baking powder.

Beat eggs, add sugar and beat again. Add milk, shortening, vanilla, lemon & beat again. Add flour and baking powder (mixed together with a whisk). Shape cookies by hand or drop by teaspoonful onto greased cookie shet. Bake at 37 degrees for 15 minutes. Makes about 6 doz. Glaze and decorate. I find they need the glaze.

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October 5, 20090 found this helpful

Gram's Boiled Cookies

1 c flour

1 c coconut flakes

1/2 c brown sugar

1/2 c corn syrup

1 stick butter (1/2 c)

1 t vanilla

Combine flour and coconut. Combine sugar, butter, corn syrup in a pot and bring to a boil over low heat, stiring constantly remove from heat and add vanilla slowly blend with flour mixture until dough forms.

form dough into balls and bake 8-10 mins at 350 degrees on greasded or nonstick cookie sheet

let cool on sheet for 5 mins, then remove with spatula and enjoy.

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October 5, 20090 found this helpful

Profiteroles

150 g (1 1/4 cups) plain flour

250 ml (1 cup) milk, water or white wine Large pinch of salt

65 g (1/4 cup) butter or 4 tablespoons olive, canola or sunflower oil

4 - 5 eggs

Preparation method

1. Sift flour onto a piece of baking paper. Put the milk, water or wine into a saucepan and add the salt and butter or oil. Bring to the boil and cover.

2. Turn off heat as soon as liquid begins to boil. Tip in flour all at once and stir vigorously while heating again until a thick mixture, then a lump, is formed.

3. Remove pan from heat as soon as a white film has formed on the pan base (after about 2 minutes). Place the mixture in a bowl; let cool until lukewarm.

4. Using a wooden spoon or the dough hooks of a hand mixer, beat 1 egg into lukewarm mixture. Then add 3 more eggs one at a time and beat thoroughly into mixture.

5. As soon as the pastry is very shiny and falls off the spoon or dough hooks in fairly solid peaks, it is ready. The fifth egg will not be needed in this case.

6. Using 2 spoons, place small ovals of pastry on baking tray by the spoonful, leaving about 3 cm distance between them. Use tablespoons for large profiteroles and teaspoons for small ones.

7. For large pastries, bake at 220°C on the middle rack for 20 minutes, then reduce temperature to 180°C and bake an additional 5-10 minutes. For small pastries, bake at 220 degrees C on the middle rack for 8-10 minutes, then reduce temperature to 180°C and bake an additional 2-5 minutes. Do NOT open the oven door during the first high-temperature baking or the profiteroles will collapse.

8. Remove the profiteroles to a wire rack. Fill the cooled pastries with sweetened whipped cream, custard, chocolate sauce on top or a savory filling.

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Anonymous Flag
October 23, 20150 found this helpful

This recipe is from May Melfi's website

Taralli Dolci

Taralli di Pasqua

Taralli Dolci di Pasqua (Easter Sweet Taralli, without yeast, with oil, eggs, and Marsala; boiled and baked)

Originated from: Puglia, Italy

Occasion: Easter

Contributed by: Mary Melfi

Printer Friendly Version

Ingredients

--------------------------------------------------------------------------------

1 kg. (about 2 pounds) "00" flour (finest grade)

6 large eggs (1 more if needed)

200 gr (about 7 ounces) sugar

100 gr (about 3 1/2 ounces) olive oil

50 gr (about 1 2/3 ounces) cooking alcohol or Marsala wine*

Yield: about 1 1/2 dozen taralli

*Sherry is also a good alternative

Directions

--------------------------------------------------------------------------------

o Beat eggs.

o Add oil to the eggs and mix well.

o Add Marsala wine.

o In a separate bowl mix the sugar and flour together.

o On a wooden board make a mound with the flour and sugar mixture.

o Make a well in the center of the mound and add the egg mixture.

o Work the mixture into a fine dough, adding a touch more flour if it is too sticky, or adding another egg if the dough is too hard.

o Knead the dough lightly (For some peculiar reason kneading is best done by hand for sweet taralli -- at least the first part should be done by hand, and then when one has a smooth dough one can put it in an electric mixer and continue kneading the dough until it is very smooth and "shiny.").

o Shape the dough into a log -- about 4 inches wide and 2 inches high.

o Wrap the log in plastic wrap. Place it in a container and cover it with a towel. Let the dough rest for about an hour at room temperature.

o Remove the dough from the container, and on a wooden board cut a slice of the log (about 1/2 inch thick) and turn it into a 9 inch rope long and 3/4 inch thick (Do this by rolling the dough between the palms of your hands or by rolling it on the floured wooden board.).

o Shape the 9 inch rope into a circle (or a half bow) and pinch the ends together.

o Continue making the taralli until all the dough is processed.

o Bring a large pot of water to boil.

o Place two or three taralli at a time in the pot of boiling water.

o Remove the taralli from the boiling water as soon as they rise to the surface (Usually takes less than one minute) and place them on a large baking sheet.

o Continue until all the taralli are boiled.

o Remove the boiled taralli from the large baking sheet that was used and place them on a dry one, making sure there is no excess water.

o Let the boiled sweet taralli air-dry for about an hour (or leave them overnight as was done in days of old!).

o After the sweet taralli have been air-dried, preheat the oven to 375 degrees F.

o Bake in a greased baking sheet (or one lined with a silicon baking mat) for about 25 minutes or until the taralli are golden brown (Unlike "plain" or "salty" taralli these sweet taralli should not be over-cooked as they'll get too dry; while "plain" or "salty" taralli are best a "bit" over-cooked, sweet taralli don't necessarily have to be crunchy for them to be tasty.)

o Cool before removing the taralli from baking sheet.

o Serve at room temperature.

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October 23, 20151 found this helpful

This is from Mary Melfi's website. The cookie is called Taralli Dolci

Taralli di Pasqua

Taralli Dolci di Pasqua (Easter Sweet Taralli, without yeast, with oil, eggs, and Marsala; boiled and baked)

Originated from: Puglia, Italy

Occasion: Easter

Contributed by: Mary Melfi

Printer Friendly Version

Ingredients

--------------------------------------------------------------------------------

1 kg. (about 2 pounds) "00" flour (finest grade)

6 large eggs (1 more if needed)

200 gr (about 7 ounces) sugar

100 gr (about 3 1/2 ounces) olive oil

50 gr (about 1 2/3 ounces) cooking alcohol or Marsala wine*

Yield: about 1 1/2 dozen taralli

*Sherry is also a good alternative

Directions

--------------------------------------------------------------------------------

o Beat eggs.

o Add oil to the eggs and mix well.

o Add Marsala wine.

o In a separate bowl mix the sugar and flour together.

o On a wooden board make a mound with the flour and sugar mixture.

o Make a well in the center of the mound and add the egg mixture.

o Work the mixture into a fine dough, adding a touch more flour if it is too sticky, or adding another egg if the dough is too hard.

o Knead the dough lightly (For some peculiar reason kneading is best done by hand for sweet taralli -- at least the first part should be done by hand, and then when one has a smooth dough one can put it in an electric mixer and continue kneading the dough until it is very smooth and "shiny.").

o Shape the dough into a log -- about 4 inches wide and 2 inches high.

o Wrap the log in plastic wrap. Place it in a container and cover it with a towel. Let the dough rest for about an hour at room temperature.

o Remove the dough from the container, and on a wooden board cut a slice of the log (about 1/2 inch thick) and turn it into a 9 inch rope long and 3/4 inch thick (Do this by rolling the dough between the palms of your hands or by rolling it on the floured wooden board.).

o Shape the 9 inch rope into a circle (or a half bow) and pinch the ends together.

o Continue making the taralli until all the dough is processed.

o Bring a large pot of water to boil.

o Place two or three taralli at a time in the pot of boiling water.

o Remove the taralli from the boiling water as soon as they rise to the surface (Usually takes less than one minute) and place them on a large baking sheet.

o Continue until all the taralli are boiled.

o Remove the boiled taralli from the large baking sheet that was used and place them on a dry one, making sure there is no excess water.

o Let the boiled sweet taralli air-dry for about an hour (or leave them overnight as was done in days of old!).

o After the sweet taralli have been air-dried, preheat the oven to 375 degrees F.

o Bake in a greased baking sheet (or one lined with a silicon baking mat) for about 25 minutes or until the taralli are golden brown (Unlike "plain" or "salty" taralli these sweet taralli should not be over-cooked as they'll get too dry; while "plain" or "salty" taralli are best a "bit" over-cooked, sweet taralli don't necessarily have to be crunchy for them to be tasty.)

o Cool before removing the taralli from baking sheet.

o Serve at room temperature.

ReplyWas this helpful?Helpful? Yes
Anonymous Flag
May 5, 20160 found this helpful

Thank you. Was looking for this recipe. Great with coffee.

ReplyWas this helpful?Helpful? Yes

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