COOKIE OF THE WEEK: Italian “Oil” Cookies
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.
1 1/2 cups sugar
1 cup oil
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.
Frost when cool with confectioner’s sugar, a little water and anise or lemon juice for flavoring. Add sprinkles as desired.