Carolinas Wine Taralli Cookies Recipes

CAROLINA'S WINE TARALLI COOKIES

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In a separate larger bowl, whisk together the sugar and egg until well combined. Stir in the olive oil and wine. Slowly add the flour mixture until well combined, kneading slightly until the dough is easy to handle and medium-soft.
• On a clean surface, use your hands and roll the dough into 1/2-inch-thick, cigarlike rolls. Cut each cigar into 6-inch pieces, folding each piece into a loop-shape. Press the dough with fingers to seal together. Place on a parchment-lined rimmed baking sheet.
• Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely.
• If you wish to ice them, whisk 2 tablespoons of milk and 1 tablespoon of lemon juice into 1 cup confectioners' sugar. It should be the consistency of thick whipping cream. Dip one side of the cookie in the glaze and let dry.

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

TARALLES COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat eggs in a large bowl using an electric mixer until fluffy. Add oil, orange zest, and juice; mix well. Beat in sugar slowly.
• Combine flour, baking powder, and vanilla powder in a separate bowl. Slowly add to the egg mixture, 1 cup at a time, mixing well after each addition. Beat until almost blended; mix the rest by hand.
• Roll dough into 2 ropes; cut into 3- to 4-inch pieces. Twist 2 pieces together or roll individual ropes into circles to make round cookies.
• Place cookies 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are golden but cookies are not yet brown, about 10 minutes. Let cookies cool completely, at least 30 minutes.
• Meanwhile, slowly mix lemon juice into a bowl of confectioners' sugar to make a runny icing. Line a few trays with waxed paper. Dip cooled cookies into the icing and transfer them onto the trays to harden.

NANA'S PEPPER COOKIES "TARRALLI"

Steps:

• In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.
• In a small pan, heat wine until very warm to the touch (about 100°F).
• Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.
• In a large bowl, add all the other ingredients, including the warm oil.
• Add the wine/yeast mixture to the bowl.
• Use your hands to mix everything well, until a dough is formed.
• Turn dough out onto an unfloured board; knead the dough until smooth and elastic.
• Place dough in a clean, dry bowl.
• Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.
• Cut the dough into small pieces.
• Roll each piece into a long, thin, rope (about the thickness of your little finger).
• Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.
• Continue the rolling and shaping with all the remaining dough.
• Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.
• Drop the shaped dough into the boiling water (a few at a time).
• When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.
• When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.
• Remove from cookie sheet and cool on a rack.
• When cool, serve with a glass of wine for dunking.

SICILIAN TARALLI (LEMON COOKIES) RECIPE

Steps:

• Mix all together and form into rings or balls ( we did some easter egg shapes) Bake 350 @ 10-12 minutes (of course depends on your stove). I bake till bottoms are golden brown used parchment paper let cookies cool completely before putting sugar combine all icing ingredients in small saucepan stir till just warm... have two people helping one dips one sprinkles because icing dried fast ( i actually did half at a time so didn't dry up before done with all cookies) To make the icing, stir confectioner's sugar, water, and extract in a small saucepan, over low heat just until combined and barely warm. WARNING: This icing hardens VERY quickly and must be used immediately. The cookies and sprinkles should be ready to use before making the icing. It is helpful if one person can do the icing, while a second person quickly adds the nonpareil sprinkles before the icing hardens. Dip the cookie tops into the icing or use a pastry brush to coat the cookies with icing, and immediately add sprinkles. Once the icing in the saucepan hardens, do not try to reheat it. The sugar will crystallize and make a sandy icing.