Looking for an Italian cookie recipe hard to find.
Hi, I've been looking this cookie recipe everywhere on the net. I've tried every description to search for it. It's one of my favorite cookies from the Italian bakery, where I used to live in NYC. It's a large round thick cookie, possibly cut out with cookie cutter. Very yellow in color (as if the added food coloring to it), and has chocolate chips on top of it only. As another variation, They will also put chocolate sprinkles on top. Very crumbly cookie.
You're looking for a recipe for a typical (sometimes Jewish Deli) NYC "butter" cookie (with chocolate chips or sprinkles on top). "Crumbly" usually means butter is in there for sure.
Like this cookie --> http://www.cookieoutlet.com/store/cho...
Here's a quick recipe if it helps ...
Italian Butter Cookies
•1 cup butter, room temperature
•3/4 cup granulated sugar
•1 large egg
•11/2 teaspoons vanilla extract
•1/2 teaspoon baking powder
•pinch of salt
•2 1/2 cups all-purpose flour
Preheat the oven to 350 degrees.
In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about 3 to 5 minutes.
Add the egg and vanilla and mix until combined.
At low speed add the combined dry ingredients and mix until just blended.
Do not over-mix.
Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
Or roll into small balls and flatten with a fork if desired.
Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
Remove from pans by sliding the whole piece of parchment onto a large wire rack, and cool completely.
Dip fingers or one side of each into melted chocolate and sprinkles if desired.
Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
Leave plain also.
Store in an airtight container
Makes about 40 cookies
Yellow + crumbly indicates cornmeal (i.e., polenta) to me, so I would look for recipes with that in it.
Something like this? These don't appear to be the thick slabs you describe, but the dough sounds scrumptious:
Biscotti Polentoni con Gocce di Cioccolato
100 g butter
75 g cane sugar (like "Sugar in the Raw"
) grated zest of 1 lemon
juice of 1/2 lemon
1/2 tsp. vanilla seeds (? -that's what it says…)
2 egg yolks
150 g fine cornmeal
150 g 00 flour (I use 0 and 00 pretty interchangeably; in fact I usually buy one bag of each and mix them together, just because I can't be bothered to maintain 2 parallel stocks of flour).
Combine the butter, sugar, vanilla seeds, lemon zest and juice and beat until the mixture becomes light-colored and foamy.
Add the yolks one at a time, beating one minute after each addition.
Unite the butter mixture with the two flours.
Finally, add the chocolate chips [Note that -typically- the recipe does not say how many].
Form the dough into a ball, cover with plastic wrap and let rest in the refrigerator for about 1/2 hour.
After which, remove from the fridge and form into balls about 2cm in diameter.
Bake for 10-12 minutes in an oven pre-heated to 200°C.
Here's another 1/2 way down the page: "polentine". These say to roll out to 1/2cm thickness and cut with a cookie cutter.
Ingredienti: 200 gr fine cornmeal
100 gr white flour 00,
1/2 envelope of "lievito" (commercial leavening agent, a kind of baking powder, sold in standard packages)* 1 "bustina" is 16g, so 8g baking powder.
60 gr sugar
90 gr butter
Mix in a bowl the flour, sugar and leavening. Pour the melted butter into the center along with 6 tablespoons of milk. Stir until you get a dough similar to pasta frolla (a kind of buttery shortbread dough). If necessary, add more milk.
Roll out the dough with a rolling pin to a thickness of 1/2 cm, and cut with cookie cutters, a knife or a rolling pizza/pasta cutter. Place on a buttered baking sheet and cook in an oven pre-heated to 180°C (about 350-375°F off the top of my head) for about 12 minutes.
Variant: you can sprinkle the surface of the rolled-out dough with chocolate chips. Pass the rolling pin lightly over the chips and then cut out the shapes.
*Italian commercial leavening powder is usually pre-flavored with vanillin. You'll have to play around with that aspect of the flavoring to mimic your NYC bakery product.
Hope this gives you a jumping-off point.