Some of you may know that I recently purchased the bible on Italian cooking, The Silver Spoon New Edition. This is, by far, the largest cookbook I’ve ever owned and one of the most valuable. The Italian recipes come straight from the Italian mommas in Italy themselves. You can’t get anymore authentic than that.
So, every week, I’ve been incorporating one new recipe from this book into my meal plan. And, so far, we have not been disappointed.
I’d love to say that this recipe is my own creation, but with a clear conscience, I cannot. These Italian cinnamon cookies come straight from the book on page 1226. I dared not change a thing, and I found that I didn’t need to.
These savory little morsels have a touch of brightness with lemon zest. They are also made with zero butter! Having lived in Italy, I’m not surprised that they simply used extra virgin olive oil instead. (This is also one of those reasons that Italians have a longer life expectancy than Americans!)
I hope you enjoy these cookies and devour them every bit as much as we did. I doubled the batch, and yet, they lasted us only two days.
Have fun making these, and pair them with a nice cup of coffee or hot cocoa.
- 2¼ C. All Purpose Flour, plus extra for dusting dough/hands
- 1 tspn Baking Powder
- ¼ tspn Salt
- ⅔ C. Granulated Sugar, plus 2 TBLSPN for rolling
- 1 tspn Ground Cinnamon, plus 1 TBLSPN for rolling
- Zest of 1 Lemon
- 5 TBLSPN Extra Virgin Olive Oil
- 3 Eggs, beaten
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder and salt.
- Stir in the sugar, cinnamon, and lemon zest.
- Make a well in the center and add the oil and eggs. Mix well with a fork, and use your hands at the end to incorporate all the flour.
- Line a cookie sheet with parchment paper.
- On a plate, mix together the extra sugar and cinnamon for rolling. Take a spoonful of dough and shape into a ball with your hands. (The balls of dough should be no more than 1-inch in diameter.) Roll each ball into the cinnamon-sugar mixture and place on baking sheet.
- Flatten the balls slightly before baking.
- Bake for about 20 minutes or until they turn golden brown on the edges.
- Cool on a wire rack.