5 eggs
10 tablespoons sugar
10 table spoons vegetable oil
5 teaspoons Magic baking powder
3 tablespoons cocoa (sugarless)
Flour as much as is needed

For coating
A touch of milk
Icing sugar

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Original Italian Text
5 uova
10 c. zucchero
10 c. oglio
5 c. te magich
3 c. cacao aruaro
farine come prende
Fare le poline. Zucchero a velo giare bene con un po di latte. Forno 325. 15 minuti.

Preheat oven to 325 F degrees.

Mix dry ingredients with wet ones, except for the flour.

Gradually add the flour until you get a soft cookie dough.

Roll out the dough a little.

Take about a tablespoon of dough and using the palms of your hands make small balls, the size of golf balls (If the dough is sticky, dust it with a touch of flour).

Roll each ball in milk, then roll it icing sugar.

Place the balls on cookie sheets lined with parchment paper, leaving ample space between them.

Flatten the balls of dough lightly with the palms of your hands.

Bake in a preheated oven at 325 F degrees for 12 to 15 minutes.

Cool.

Keep in fridge until needed.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her (The one in this entry was provided to her by friend, Victoria). Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. Because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing (Easier said than done).... While Mrs. Benvenuto was born in the Veneto region (in 1938) and has a natural fondness for recipes that come from this area, she found that as soon as she immigrated to Montreal, Quebec in 1952 she developed an instant appreciation for all foods from her homeland.... Photo and English translation of original Italian text: Mary Melfi.

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