Welcome to day 15 of our Cookie Advent Calendar.

Today I’m posting a very old recipe, written by Pellegrino Artusi, the man known as the father of Italian modern cooking.

He wrote a monumental book with more than 700 recipes, all tested and really delicious.

I’ve got a cheap edition, I saw it’s sold in English too but it’s a little bit more expensive:

I suggest you to buy it if you are a cookbook collector or if you want to have a true sneak peak into the traditional Italian cooking.

Now I have to jump to the recipe as I have ten more post to write, meanwhile I am cooking dinner and I have to pick up son at school 😛

5 from 1 vote

The perfect cookies to dunk in milk, recipe from the father of Modern Italian Cooking.

Servings: 30

Put the flour in a bowl, add all the other ingredients, mix briefly then add milk a little at time until you have a soft but not sticky dough.
Knead it for about 10 minutes by hand ( less with a stand mixer) then roll it out and cut the shapes you want ( but consider they will swell while baking so a simple shape like rectangles is better).
Bake at 360°F/ 180°C for 10-15 minutes untill gold.
I've also sprinkled them with caster sugar before baking, it's a nice addition as they aren't too sweet.