Italian Milk Cookies

Authentic old-world-style cookies are easy to make in a single bowl with no fancy equipment and wholesome ingredients. These cookies are golden, crispy on top, soft on the inside, and not too sweet, making them a perfect treat for any time of the day. This small batch recipe can be easily scaled up to double or triple the quantity for cookie swaps or sharing with friends and family.

Yield: About 10 cookies

Ingredients

2 cups all-purpose flour
2 tsp baking powder
½ cup sugar
1 The Farmer’s Cow egg
1/3 cup good vegetable oil or olive oil
4 ½ tbsp The Farmer’s Cow milk, divided
1 tsp fresh lemon or orange zest
1 tsp lemon or vanilla extract

Instructions

Sift the flour, baking powder, and a pinch of salt into a large bowl.
Make a well in the center and add the sugar, egg, and fresh zest.
Mix with a fork, then add oil, 2 ½ tbsp milk, and extract.
Blend with a fork, incorporating the dry ingredients from the sides of bowl.
When everything has been incorporated, use your hands to work the dough on a smooth, clean surface into a ball.
Break off small pieces of the dough, about the size of a small egg. Form each piece into an oval shape, place it on a lined baking sheet, a flatten the top a bit.
When all the cookies are formed, place the baking sheet in the fridge for 15 minutes.
Meanwhile, preheat the oven to 350 degrees.
After resting in the fridge, brush the cookies with milk and sprinkle with cane or sparkling sugar on top.
Bake on the middle shelf for about 20 minutes or until the cookies are golden.
Let cool completely on the baking sheet.