Taralla

I spent a long time thinking about this recipe before making it. Maybe about twenty years. I haven’t had anything like taralla anywhere on earth and I have looked for them. Even in Italy.

Searching the internet brings all kids of taralli which are more pretzel type things. Recipes came close with a search for taralli easter cookie. First more on my grandmother.

My grandmother Josephine Marrotta Vecchione was a beautiful and amazing woman. A unique feature was that she was missing half of her arm from some sort of childhood accident. I have heard many explanations about the accident, but gunfire, kids, and a window are consistent in each story. She cooked everything with one hand and continues to be my inspiration in strength. My grandfather used to collect mushrooms on the golf course nearby and she would cook them, feed them to him, then wait a day before feeding the rest of the family. We lived in a large duplex in Long Branch, NJ on Jeffrey Street. I have fond memories of making these cookies with her and wearing Easter bonnets and watching television.

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Taralla

2.5 cups of flour
1/2 pound butter crisco
1/2 pound sugar
9 eggs
3 ounces baking powder
1/2 tsp salt

1. Sift the flour, sugar, salt, and baking powder in a bowl or on a board.

2. Work in crisco until there is a fine crumb.

3. Add eggs and work into the batter.

4. Cover and chill overnight.

5. Roll into 1 inch diameter balls.

6. Bake between 350-375 degrees for 10 minutes.

7. Cool

Glaze: 3/4 cup confectioners sugar with 1 tbsp hot milk. Mix and spread on cookie. Vary color by tinting with shades of vegetable coloring.

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