Confession: I gave up sugar for lent. And I’m craving cookies.
If you know me well, you know that cookies are my downfall. And Italians have SO many good cookie recipes. The options run through my mind all day and it’s got to stop. On top of the cravings, I get emails – lots of emails – about cookies, especially during the spring.
Spring often means bridal showers and that means home baking for the cookie tables. I would guess this is one of the most popular times for baking each year (second only to Christmas). Have you never been to an Italian bridal shower? You can check out pictures from my own and my sisters from this previous post, then you’ll understand the allure. To help you get ready for your baking (for whatever the reason) and save me from eating cookies myself, I’ve found an easy, traditional and flavourful recipe to add to your repertoire. From Rosetta Costantino’s book Southern Italian Desserts, Pezzetti di Cannella (little cinnamon cookies) are the classic Nonna cookie. In fact, my husband’s eyes lit up when he grabbed a few off the tray the last time I made them, he hadn’t had them for years. Rosetta’s book is a recommended purchase for anyone who loves Italian desserts, I refer to it regularly! Enjoy the baking!
A foreword from Rosetta: My mother’s friend Yolanda Tateo shared her mother’s recipe for these cookies. Yolanda moved to the United States from Sava (Puglia) when she was in her twenties. This is one of the few recipes from home that she has kept over the years. These bite-sized cookies are perfect to have on hand for visitors or to enjoy with a cup of coffee or tea. It’s worth splurging on good-quality cinnamon because it is the predominant flavouring. The recipe makes a lot of cookies; they can be stored for up to a month in an airtight container.
Pezzetti di Cannella
2 cups (264 g) all-purpose flour, plus more for rolling
1/2 cup (100 g) granulated sugar
2 tablespoons unsweetened Dutch-processed cocoa powder
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 large eggs
1/4 cup (60 ml) safflower or other neutral-tasting vegetable oil
2 tablespoons whole milk
Finely grated zest of 1 lemon