COOKIE OF THE WEEK: Italian “Oil” Cookies

February 25, 2011 at 11:55 am 2 comments

Many people call this cookie Jeannette’s or Italian braid cookies. I don’t know how my family got the name “oil cookies.” There is oil in the dough, but there are also a lot of eggs and they are more like a cake. I have cut this recipe in half with success if you don’t want so many cookies.

This was one of my grandmother’s and mom’s favorites. I still can picture grandma pulling one out of the many tins she kept filled with cookies in her cold, unheated back room during the Christmas holidays.

OIL COOKIES

1  1/2 cups sugar

1 cup oil

6 eggs

1/4 cup milk

1 tablespoon vanilla

4-5 cups flour

6 tablespoons baking powder

Mix sugar, oil, eggs, milk and vanilla.

Add dry ingredients a little at a time.

Roll in logs on a floured board. Dough is sticky. You will need flour.

Cut in strips or pieces as desired.

Bake 10-15 minutes at 350.

Icing:
Frost when cool with confectioner’s sugar, a little water and anise or lemon juice for flavoring. Add sprinkles as desired.

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2 Comments Add your own

  • 1. Lauren  |  February 21, 2013 at 12:11 am

    I just made these cookies, and they tasted terrible.
    Is it possible that it was supposed to be 6 teaspoons instead of tablespoons?

    Reply
  • 2. The Funeral Cookie Challenge | cookiebake  |  July 10, 2016 at 10:37 pm

    […] same thing–Italian Jeanettes or Ginettes. My family calls these “oil cookies.” I have written about them previously and the recipe has proven to be one of this blog’s most visited […]

    Reply

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