The Grandma’s dipping cookies are delicious and delicate shortbreads made with very few ingredients, perfect for dipping in milk at breakfast or hot chocolate in the afternoon.
The recipe is very simple, the dough is prepared quickly and does not need to rest, you can roll them out immediately, cut them into the shape you want and bake them.
When I was little, my grandma used to prepare the dough for the pinza or raviole and part of it was used to make these delicious cookies, their simplicity is what makes them special; I remember to make them more delicious, she covered them with lots of colorful sprinkles, and I couldn’t wait for them to come out of the oven.
Unlike many dipping cookies, they don’t contain ammonia but just regular baking powder and are flavored with lemon zest and vanilla, each bite tells a story of love and happiness, and every gesture in making them is steeped in tradition.
Try also other recipes from my family:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 22 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 390.83 (Kcal)
- Carbohydrates 68.24 (g) of which sugars 29.06 (g)
- Proteins 7.88 (g)
- Fat 10.96 (g) of which saturated 6.66 (g)of which unsaturated 3.92 (g)
- Fibers 1.25 (g)
- Sodium 18.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 egg (medium)
- 3 1/2 tbsps butter (melted and cooled)
- 2 tbsps milk
- 1 1/4 tsps baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- as needed milk
- as needed sugar sprinkles
- as needed granulated sugar (or colored sprinkles)
Tools
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Pastry cutter
- 1 Baking tray
- Parchment paper
Procedure
Melt the butter in the microwave or in a saucepan and let it cool.
Pour the flour, sugar, baking powder, and lemon zest onto the work surface and make the classic fountain, into which add the beaten egg, vanilla, melted butter, and milk at room temperature.
Knead everything together until the ingredients are well combined.
The consistency is similar to classic shortbread; if the dough seems dry, add a little milk; if it seems too soft, add a little flour.Roll out the dough with the rolling pin to a thickness of 1/4 inch, using a pastry cutter first cut strips 1 1/2 inches wide, then rectangles 3 inches high.
Place them on the baking tray lined with parchment paper, keeping them spaced apart.
Brush the surface with a little milk, sprinkle some with sugar sprinkles and others with granulated sugar or colored sprinkles.
Bake the cookies for 15 minutes at 340°F in a preheated static oven.
Remove them from the oven and let them cool completely.
Grandma’s dipping cookies are ready, you can serve them for breakfast, as a snack, or make lovely bags to give as gifts.
Tips
Storage
They keep in a tin box for a week.
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