Monday, February 02, 2009

Meatball cookies -- getting closer!

Last summer, I wrote a post about wanting to make a cookie that Rochesterians call meatball cookies. They are round cookies, tender but not cakey, and covered with glaze. The local bakeries carry them in vanilla, chocolate and lemon flavors, and my favorite is the lemon. At Christmas time, I made a bunch of cookies to try to approximate them, but I never came close to what I was looking for.

Just as I was about to despair of ever making them, a lovely lady named Jeannie left a recipe on the original post. She said thought this recipe, for Italian Sprinkle Cookies, was what I was looking for. I baked up a batch and they were very close. They could be a tad moister, and I need to figure out the lemon flavor. I used sprinkles because the recipe called for it, but the color of the sprinkles ran in the glaze, so I'd omit them next time (besides, sprinkles are not found in Rochester's meatball cookies). But all in all, they are close, very close! Thanks Jeannie!

Italian Sprinkle Cookies

6 eggs
5 cups all-purpose flour
2 cups confectioners sugar
2 Tablespoons plus 1 1/2 teaspoon baking powder
1 cup shortening, melted
1 Tablespoon almond extract
1 1/2 teaspoons lemon extract

GLAZE:
1/2 cup warm milk
1 tsp almond extract
1 tsp vanilla extract
3 3/4 cups (1 lb) confectioners sugar
colored sprinkles or sugars

Using a stand mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. (I transferred the mixture to another bowl so that I could use the stand mixer bowl for the next step.)

In another mixing bowl, stir together flour, sugar, and baking powder. Gradually add shortening and extracts until a bead-like texture is formed. Gradually add in beaten eggs (dough will be stiff).

Roll dough into 1 inch balls. Place on ungreased baking sheets. Bake at 350 for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly.

For glaze, combine milk and extracts in a large bowl. Add sugar and whisk until smooth.

As soon as the cookies are removed from oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon and place on wire racks to drain. Quickly top with sprinkles.

Let dry 24 hrs before storing in airtight containers. Makes about 7 dozen.

14 comments:

Cam said...

They sound like a fun cookie - Like the colored sprinkles too!

Lisa said...

Hi Tracey. Did you see these on Life Lightly Salted?

http://www.lifelightlysalted.com/2008/09/italian-anise-cookies.html

Maybe you could add some lemon and leave out the anise flavor.

Tracy said...

Lisa, looks like I've found my next experiment! Thanks!

Marie C said...

woo-hoo! They sure do look perfect!

Anonymous said...

My little blonde and I did these yesterday and they came out real nice. The spinkles actually did ok for most of mine. I had two slotted spoons going and tapped them pretty good to get the excess off. The only ones the sprinkle colors really ran was when the coating dried before I but the sprinkles on so I added a little more coating and it was moving down the cookie as I put sprinkles on. YUM!
Karen

Tracy said...

Karen, I probably put on the sprinkles when the glaze was too wet. Did you think they were like our meatball cookies?

Lori said...

I am glad you nearly found the right combo. I think I will think of you everytime I see a meatball cookie!

Louisa said...

I was searching for a picture to save for the recipe I have that has been handed down through my family for many generations. My grandmother (Watertown, NY) and my husband's family (Troy, NY) make very similar cookies but we call them Ginettes. We put vanilla in the cookie dough and the lemon in the frosting. Also, keep the frosting more simple: 2-3cup confectioner's sugar, 1/2 teaspoon lemon extract and just enough cold milk to make a fluid but thick consistency. Dip the tops of the cookies. I have not had a problem with the sprinkles bleeding - make sure the cookies are entirely cool before you frost them. Good luck!

Sheryl Parsons said...

Oh, thank you thank you! I'm tending my in-laws, and my recipes are 100 miles away. I tried this recipe for the first time last year and loved it! Yay! You have made my day!
Sheryl

Rox said...

Italian meatball cookies! I love that name, though I've always known them as ginettes. I recently found a recipe from Giada De Laurentiis on Food Network that is closest to the ones I remember growing up in upstate NY. Hope this helps! http://roxymigs.wordpress.com/2013/03/17/lemon-love/

Tracy said...

Rox, thanks for the tip! I'll have to try that recipe next time I'm in the mood for meatball cookies.

Sheryl Parsons said...

Thank you for posting this recipe as I left mine in Utah, and want to make these with my daughter while I'm in Oregon. This is exactly what I was looking for, and love these! I sold them at a bazaar and folks went crazy for them. I do use half butter and half shortening though as I'm not a fan of shortening cookies. Thanks again!

Sheryl

Tracy said...

So glad they worked out for you, Sheryl!

Tracy said...

So glad they worked out for you, Sheryl!

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