SICILIAN MILK COOKIES, easy and quick recipe, great for dunking, dunking sweets, ideal also for kids, soft and fragrant.
The simple cookie is known to be the best, these Sicilian milk cookies are delicious, with a hint of lemon that enriches them even though they are simple milk cookies.
The recipe for Sicilian milk cookies taken here I liked immediately, they are very simple and tomorrow my daughter will take them to school for snack time, always in favor of homemade rather than packaged sweets.
They can be made by hand but of course, you can use a stand mixer, once baked store them in a tin box or a glass container for cookies.
Follow me in the kitchen today there are Sicilian milk cookies!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 35
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 4 tbsp lard (or 1/2 cup of butter)
- 1/3 cup sugar
- lemon zest
- 2 tsp baking ammonia (or half a packet of baking powder)
- 1/3 cup milk
Preparation
Sift the flour with the baking powder or ammonia onto the work surface.
Make a well in the center and pour in the sugar, grated lemon zest, egg, lard, or butter cut into pieces.
Start kneading by adding the milk little by little.
Take the dough that is smooth and homogeneous and let it rest at room temperature for half an hour.
After the time has elapsed, take the dough and divide it into pieces about the size of a walnut.
You should get about 35 cookies.
Place them on the baking sheet lined with paper, spacing them apart, sprinkle with sugar, and bake in a preheated oven at 350°F
Bake for about 15 minutes, they should turn golden brown.
Bon appétit
Arte in Cucina recommends
SICILIAN MILK COOKIES, easy and quick recipe, great for dunking in milk, ideal also for kids, soft and fragrant.
Of course, you can replace the lemon zest with orange zest.
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Sicilian Milk Cookies
Can I make Sicilian milk cookies in advance?
Of course! They keep for 2-3 days in a tin box.
