Today I want to share with you a family recipe, one of those recipes that make me emotional and take me back in time with memories.
Here are the famous and delicious Grandma’s Milk Cookies. These cookies are really simple and quick to prepare. Unbelievably soak-up-milk, fragrant, and very rustic.
They are the classic milk cookies that our grandmothers used to make, healthy and genuine. So good that having breakfast with the cookies makes you happy and transforms your day! No wonder they are my favorite cookies!
So, are you tempted to try them? Let’s look at the ingredients together.
Other easy and delicious recipes for homemade breakfast lovers:
Very Soft Lemon Ring Cake
Judith’s Yogurt Cake
Grated Apple and Pear Ring Cake
Very Soft Lemon Plumcake
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: about 20 large cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups All-purpose flour
- 2 Eggs (whole)
- 3/4 cup Sugar (white or brown)
- 1/2 cup Vegetable oil (or olive oil)
- 1/4 cup Milk (or water or plant-based drink)
- 1 Lemon zest (or half a teaspoon of cinnamon powder)
- 2 tsp Baking ammonia (or 2 tsp of baking powder)
Tools
- Bowl
- Spoon
- Hand whisk
- Grater
- Baking sheet
- Parchment paper
Preparation
An important premise before starting.
These old-fashioned cookies can be made using either baking ammonia or the classic baking powder for cakes and desserts. They are both leavening agents but different from each other.
If you use ammonia it should be dissolved first in the milk (or water) provided by the recipe. The classic baking powder is added together with the flour as it is.
Baking ammonia allows the cookies to rise more horizontally in the oven, so you get very wide cookies.
The baking powder, on the other hand, causes rising in height.
Feel free to choose which type of leavening agent to use, always respecting the indicated quantities.
First, dissolve the ammonia in the slightly warm milk (NOT HOT) and mix well with a spoon.
In a bowl, crack the whole eggs, add the sugar, and work for a few minutes with a hand whisk. If you prefer, you can reduce the sugar amount to 1/2 cup.
Now pour in the vegetable oil (or olive oil, but it must be light and delicate) and continue to mix with the hand whisk or a fork.
Also add the milk, the grated lemon zest (or cinnamon powder), and start combining the ingredients with a fork. This step is very important because the ingredients must only “slightly” combine with each other.
The mixture should remain rather “loose” and “crumbly”, you should not obtain a homogeneous ball (see photo). At this point, form your delicious cookies using a tablespoon.
Take a portion of the dough, place it on the spoon to give it a more precise shape, and then with your hands, finish the individual piece to try to get a more rounded shape.
Don’t worry if the shape isn’t precise, it will adjust during baking. Place the cookie on a baking sheet and continue the procedure until the dough is finished.
Very important: remember to leave some space between each cookie because during baking they spread out a lot and might stick to each other.
Once you have used all the dough, bake in a static oven at 350°F for about 15-20 minutes. As soon as the cookies start to color slightly, remove them from the oven.
The characteristic of this Abruzzo cookie is to be large, light, soak-up-milk, and light-colored, so make sure not to over-brown them.
Furthermore, they should be quite large, so if you have a large family, I suggest doubling the recipe, i.e., doubling all the ingredients listed above to get a larger quantity 😉
The milk cookies can be stored for days in food bags.
Recipe and Photos by Gabry – all rights reserved
