Softechi Cookies
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6 extra large eggs
1 cup sugar
1 cup whole milk
1 cup vegetable oil
1 large lemon, zest only
1/4 cup baking powder
1 package Cucina Della Nonna Vanilline Powder
1/2 teaspoon Aurora Ammonium Bicarbonate
9 cups all-purpose flour
For the egg wash:
1 extra large egg, lightly beaten
1 teaspoon vegetable oil
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Preheat oven to 400°F.
Sift the flour into a large bowl along with the Cucina Della Nonna Vanilline Powder and Aurora Ammonium Bicarbonate. Give it a whisk.
In a separate large bowl. Beat the eggs then whisk in the sugar, milk, oil and lemon zest.
Add the dry ingredients to the wet and mix until just combined with a wooden spoon or spatula.
The dough will be soft and a little sticky.
Roll the dough onto a lightly floured counter and gently knead adding more flour if it is too sticky.
The dough should be soft and a little tacky.
Cut the dough into a manageable piece, then cut two small pieces approximately the size of a large thumb. Roll them into two rope-like shapes 8 inches long by 3/8 inch thick and twist them together.
Combine the ends with a pinch and twist to attach, making a circle.
Place on a parchment lined baking sheet.
Beat the egg with a teaspoon of oil to make an egg wash. Use a pastry brush to lightly coat each cookie. Bake in the center of the oven for 20-25 minutes or until lightly golden brown.