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.
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.
By metroplex from Houston, TX USA
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
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.
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.
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.
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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