CookiesBaking & Desserts

Recipe For Italian Nonpareils Cookie

My ex-mother in-law was a great Italian cookie baker. She used to make a lot of varieties for weddings and the like. I am looking for a recipe for a little loaf type of cookie made with molasses and sprinkled with nonpareils. Can anyone help?


Barb from Mountaindale, NY

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By (Guest Post)
September 6, 20080 found this helpful

Do a google search on italian cookies. Several come up, you may find something you like.

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September 7, 20080 found this helpful  client=firefox-a

Here is a google search with many cookies.

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By Lynda (Guest Post)
September 15, 20080 found this helpful

Could this recipe be known as "Black Cookies"? They are imported, perhaps from Spain? But are sold at larger Hispanic grocery stores, minus the pariels. They do have molasses, ginger, and less sugar than most cookies, last a long time. You may have better luck looking for them under this title?

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April 11, 20090 found this helpful

This is a recipe I found in "Sweet Maria's Italian Cookie Tray" book. Haven't tried it. Doesn't have nonpareils, but they'd be easy to add.


Molasses Slices "Da-Dunes"
5 cups flour
3 tsp. baking powder
1/2 tsp nutmeg
3 eggs
2/3 cup vegetable oil
1 cup dark molasses (try to find darkest)
2/3 cup sugar
1 tsp vanilla extract
1 tsp lemon extract

1. Preheat oven to 350F.
2. In a large bowl, mix together 4 1/2 cups flour, baking powder and nutmeg. Form a well in the center of these dry ingredients. Set aside.
3. In another bowl, whisk eggs, oil, molasses, sugar and extracts. Pour mixture into the well of dry ingredients. Mix well with a wooden spoon.
4. Turn out dough onto a well-floured surface. Knead in an additional 1/2 cup of flour to make a firm dough. Divide dough into four equal pieces. Roll each piece into a loaf about 12 inches long. Place loaves on a parchment-lined cookie sheet, spacing them 3 inches apart.
5. Bake for 15-20 minutes, or until lightly browned and tops of loaves are firm to the touch.
6. Remove cookie sheet from the oven. Carefully remove loaves onto wire cooling racks, using two metal spatulas. Cool.


7. Place cooled loaves on a cutting board. Using a large, sharp knife, slice diagonally into 1/2 inch strips. Store cookies in a airtight container.
Yields about 45 cookies

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