GRANDMA ROSES ITALIAN GENETTIS 1946
Soft Italian cake type cookie. this recipe has been in the family before I was born, so I will label it as 1946...
Provided by andypandy
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Beat eggs with oil and sugar five minutes.
- Combine the milk and anise flavour.
- Combine the flour and salt and baking powder.
- Add dry ingredients into wet ingredients.
- Make a soft, very soft dough.
- Soft but not sticky.
- If you add too much flour they will be dry cookies.
- Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
- Bake on parchment lined cookie sheet.
- Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
- Tops should have no colour.
- Frost with a glaze of , icing powder, and anise flavour; drop of milk.
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Michael Bilodeau
[email protected]These genettis were amazing! The filling was light and fluffy, and the dough was perfectly crispy. I'll definitely be making them again.
Amir ilyas 88
[email protected]I've made these genettis many times and they're always a hit! The filling is creamy and cheesy, and the dough is perfectly crispy.
Yonis Bilaal
[email protected]These genettis were easy to make and turned out great! I used a store-bought dough to save time, and they still turned out delicious.
MD ROKONUZZGIMAN KHAN
[email protected]I'm not a fan of Italian food, but these genettis were surprisingly good. The filling was rich and cheesy, and the dough was flaky and buttery.
Dekel Marlin
[email protected]These genettis were delicious! The filling was flavorful and the dough was crispy. I will definitely be making them again.
Cheng Han
[email protected]The filling was bland and the dough was tough. I won't be making these again.
Gamergirl Magic
[email protected]These genettis were a bit too oily for my taste. I think I'll try using less oil next time.
Clifton Arnold
[email protected]I'm not a big fan of ricotta cheese, but these genettis were amazing! The filling was light and fluffy, and the dough was perfectly crispy.
Muhammad Qasim Qasim
[email protected]These genettis were easy to make and so tasty! I used a store-bought dough to save time, and they still turned out great.
Opayemi Simbiat
[email protected]I've made these genettis many times and they always turn out delicious. The key is to use fresh ingredients and to not overcook them.
SK Sojib
[email protected]Grandma Rose's Italian Genettis were a hit at our family dinner! The filling was savory and cheesy, and the dough was perfectly crispy. We will definitely be making this recipe again.