The threshing cookies are traditional cookies from Abruzzo made during the threshing season. Additionally, these cookies were made throughout the year by grandmothers for their grandchildren’s breakfast and snacks. When I was a child, my grandmother would prepare these cookies for me as a snack, then she would cut them in half and fill them with Nutella. Today my grandmother is no longer with us, and when I make and taste these threshing cookies, unforgettable memories and emotions resurface.
To learn more read my story: The Abruzzo Snack: Threshing Cookies
For more delicious ideas, check out the collection: 10 Comforting Dishes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
Ingredients
- 3/8 cup milk (lactose-free for those intolerant)
- 0.35 oz baking ammonia
- 1 egg
- 1/2 cup sugar
- 3/8 cup sunflower seed oil
- lemon zest
- 10.5 oz flour
Steps
To make the threshing cookies, dissolve the baking ammonia in the warm milk in a small bowl.
In a large bowl, beat the egg with the sugar. Add the lemon zest and oil, continuing to mix. Finally, add the milk and flour alternately.
Knead until you get a smooth, lump-free, and soft mixture.
With two tablespoons, scoop out a little dough and place it on a baking sheet lined with parchment paper, trying to give it a round shape.
Sprinkle the surface of the cookies with sugar. Bake in a preheated oven at 350°F for 15-20 minutes until golden brown.
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