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Torchet Italina Butter Cookies Recipe

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This recipe for Torchet Italina Butter Cookies, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandmother Angela

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. dry yeast
1/4 cup warm water
5 cups flour
4 tbsp. sugar
1 lb. butter
2 eggs
1 1/2 tsp. vanilla extract
1 to 2 cups powdered sugar for rolling cookies

Directions:
Directions:
In a small bowl, dissolve yeast in warm water; set aside for 10 minutes. In a large bowl, add flour and sugar; mix. Cut butter into 2-inch pieces and add to flour mixture. Mix the butter into the flour until it resembles large crumbs. Beat the eggs in a separate bowl; add to the flour mixture. Then add the yeast/water mixture and vanilla to make a soft dough (add more flour if dough is too soft to handle). Put the dough into a greased bowl; cover and let rise until double in bulk. Roll 1 tablespoon of dough in the powdered sugar to make a 3-inch rope; turn into a circle and cross ends. Place on parchment-lined cookie sheets and let rise for 15 to 20 minutes. Bake in a preheated 350 oven until golden brown.

Personal Notes:
Personal Notes:
When we found this recipe from my grandmother, we were surprised it had yeast as one of the ingredients. Well, let me tell you, they were light and buttery, with a delicate texture. While testing them, we instantly remembered eating them years before. Please try them, I think you will agree how truly special they really are!

 

 

 

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