Softechi Cookies

Serving: 36 cookies Time: 1 Hour 30 Minutes
Recipe by Chef Pino Di Cerbo

• Ingredients

  6 extra large eggs

  1 cup sugar

  1 cup whole milk

  1 cup vegetable oil

  1 large lemon, zest only

  1/4 cup baking powder

  1 package Cucina Della Nonna Vanilline Powder

  1/2 teaspoon Aurora Ammonium Bicarbonate

  9 cups all-purpose flour

  For the egg wash:

  1 extra large egg, lightly beaten

  1 teaspoon vegetable oil

• Directions

  Preheat oven to 400°F.

  Sift the flour into a large bowl along with the Cucina Della Nonna Vanilline Powder and Aurora Ammonium Bicarbonate. Give it a whisk.

  In a separate large bowl. Beat the eggs then whisk in the sugar, milk, oil and lemon zest.

  Add the dry ingredients to the wet and mix until just combined with a wooden spoon or spatula.

  The dough will be soft and a little sticky.

  Roll the dough onto a lightly floured counter and gently knead adding more flour if it is too sticky.

  The dough should be soft and a little tacky.

  Cut the dough into a manageable piece, then cut two small pieces approximately the size of a large thumb. Roll them into two rope-like shapes 8 inches long by 3/8 inch thick and twist them together.

  Combine the ends with a pinch and twist to attach, making a circle.

  Place on a parchment lined baking sheet.

  Beat the egg with a teaspoon of oil to make an egg wash. Use a pastry brush to lightly coat each cookie. Bake in the center of the oven for 20-25 minutes or until lightly golden brown.