Italian Cenci Cookies Recipe

Italian Cenci Cookies Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

My mother brought this special family recipe from Europe a century ago, Cenci can be "dressed up" for any holiday—at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast!

[X]

Rate Italian Cenci Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Cenci Cookies Recipe

Prep: 30 min. Cook: 20 min.

Yield: 24 Servings

30 20 50

Ingredients

3 eggs
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons butter, softened
Oil for deep-fat frying
Confectioners' sugar

Directions

In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel.
Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day. Yield: about 4 dozen.

Originally published as Italian Cenci Cookies in Reminisce Extra April 1993, p51