I Bisciolani (Tea Cookies)

dessert

I Bisciolani (Tea Cookies) — front of the card
front
I Bisciolani (Tea Cookies) — back of the card
back

25 min active · 8 hr 40 min total (times estimated)

Ingredients

  • 7/8 cup (½ lb) butter
  • 4 tablespoons sugar
  • Pinch of cinnamon
  • Finely grated rind of 1 small lemon
  • 1 tablespoon cocoa powder
  • 1¾ cups flour
  • ⅜ cup cornstarch
  • 1 egg
  • 2 egg yolks

Steps

  1. Cream the butter and sugar together.
  2. Add the cinnamon, lemon rind, and cocoa; mix well.
  3. Gradually add the flour and cornstarch, then the whole egg and egg yolks.
  4. Beat until a smooth paste forms.
  5. Rest the dough overnight in the refrigerator.
  6. Roll out on a floured board to ½ inch thick.
  7. Cut into rectangles 1 inch wide and 1½ inches long (one dimension partially illegible; 1½ inches inferred).
  8. Place on a greased baking sheet.
  9. Bake at 375°F for 10–15 minutes.
  10. Cool completely, then store.