Italian Puff Cookies (Ginetti)


  • 1/2 c. butter
  • 1 c. sugar
  • 6 eggs
  • 2 lemons, zest of
  • 4 1/2 c. flour
  • 8 tsp. baking powder
  • 1 1/2 c. powdered sugar
  • 2 T. milk (if too thick..add 1/2 tsp. at a time until desired consistency)

Directions

  1. Melt butter in a saucepan; set aside to cool to room temperature.
  2. Beat the sugar and eggs together until they are very thick.
  3. Stir in the lemon zest and melted butter.
  4. Sift the flour and baking powder; add to the egg mixture.
  5. Mix thoroughly. Chill for two hours.
  6. Roll into small balls, then roll the balls in a bowl of sugar to coat. Drop 1 1/2 inches apart onto a greased cookie sheet.
  7. Bake in a 400 degree oven for 8 minutes.
  8. Meanwhile prepare glaze (combine powdered sugar and milk until desired consistency)
  9. Glaze cookies.
  10. Store in an airtight container.

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I’ve been a lot more interested in lemon-flavored anything as of late. So when I stumbled upon this recipe while looking for recipes that use Cocoa Puffs, I knew I had to try it.

The recipe is very succinct, and if you’ve never beaten eggs and sugar before perhaps you’re like me and have no idea what the definition of very thick means. I would suggest beating the eggs and sugar for 5 to 10 minutes. It takes awhile for any noticeable consistency change but once it starts to thicken you’ll definitely notice a difference. I added the step of rolling the cookies in sugar. I was hoping to avoid having to glaze them, but decided after a taste-test they probably need the glaze.

True to the name, these cookies definitely puff when you bake them and form a hard shell with a chewy center (my centers sank even though the shell of the cookie didn’t). I wish I would have used a bit more lemon zest but I think they’re supposed to have only a hint of lemon flavor, which they do. Personally I think these cookies taste best cold.

Recipe rating:

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