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Ingredients For cookie dough [Makes about 28 cookies]
Directions Preheat oven to 325 F degrees.
Notes Prior to World War II "essi" cookies used to be made in the Veneto and Friuli region only during the Easter holidays. Nowadays, they are made throughout the year. Most "essi" recipes contain many eggs or more specifically, egg yolks. As the egg is an international symbol or rebirth and resurrection it is not surprising that cookies that rely heavily on eggs are made during the Easter holidays. As "essi" cookies have been made in and around Venice for centuries, it is to be expected that there are many variations on their recipe. Some recipes include Marsala, others Grappa. Some recipes flavor the cookies with anise extract, others with vanilla. Most recipes include lemon zest. Supposedly, the same dough that is used to make "essi" cookies can also be used to make "bussolai" cookies which are shaped like a ring. However, I tried to make ring-shaped or donut-shaped cookies with this "essi" dough and was unable to do so (The cookie dough crumbled!). In any case, in Montreal these traditional Venetian Easter cookies are only available in the shops in the "S" shape. In fact, Venetian "S" shaped cookies are very popular throughout North America. Most shops (Italian or otherwise) carry them. Frankly, I thought the store-bought cookies were O.K. until I made my own and then found that while the store-bought ones look better than the home-made ones (The cookie in the right hand corner of the photo attached to this entry is store-bought, the ones on the left are home-made), they didn't taste as good as the ones made from scratch. Also, the store-bought cookies contain "artificial" flavorings as well as "corn syrup" -- neither of which are good for you. Home-made "S" shaped cookies are rather easy to do and don't cost all that much. So if you want nut-free cookies, this might be the right recipe for you to try. Just be aware that these cookies' texture is rather hard -- the cookies are meant to be "dunked" in milk or coffee. Photo: Mary Melfi. |