I am trying to figure out how to make this cookie, and I'm stumped.It's from Bernunzio's Deli in Penfield, which is my favorite deli in Penfield. They call it a Lemon Meatball Cookie. This cookie also comes in vanilla and chocolate, but I like lemon the best.
It is lemony and so tender that it almost melts in your mouth. It's not chewy, like a chocolate chip cookie. It's not dry and crumbly, like a buttery almond crescent. It's not caky and spongy either. I guess it's a cross between crumbly and caky.
I've tried Googling "meatball cookies" but all it turns up is a cookie with chocolate chips and nuts. I have plenty of those kinds of recipes. I want lemon!I have a hunch this recipe could start with some kind of a mix, like perhaps a cake mix, because of its unnatural yellow color.
Anyone have any ideas?
Please?
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9 comments:
I can't offer any help, but I can promise you that I'm going to get one of these cookies on my visit this fall. Good luck! I'd also love one of the doughnuts below...
Tracy
Hi I also live in Monroe county, I think I have the recipe that you are looking for. I will check one of my cookbooks. It is an italian cookie called a meatball cookie. Enjoy your blog will check asap.
Anita
Mmm, they sound really good. Is it coated in glaze or white chocolate?
My guess is what you said: lemon cake mix. Mixed with a little butter, maybe egg, then baked?
Let us know if you try making some!
Interesting cookie but I never heard of it before. Maybe Anna would know. She is the cookie expert.
They have those at Wegmans in Pittsord as well. I saw thema nd was wondering about the too! I will check back for that recipe! SOunds absolutely yummy!
I do have and Italian cookie that is similar but it is a biscuit kind of cookie. Its very good. What is the texture like, cakey?
I think this is what you're looking for...
http://www.recipezaar.com/104852
I'm sure there's a ton of alterations out there if the flavor isn’t just right, but by looking at your picture they look the same. Good luck they look tasty!
The looks of it reminds me of Paula Deen's Lemon Blossoms, which she bakes in mini muffin pans. The are dunked in a glaze. The melt in your mouth. But it does sound like these are from a cake mix, which is what Paula's are, with just oil and eggs added. Hope you find it and then we'll all be waiting to see them on here!
The Savoia Bakery in the city has some amazing ball cookies too that are light and airy, that sound similar to these and also come in chocolate. I would love the recipe too. I live in Florida now and have to go there everytime I go back home.
I live in Rochester also. I made those cookies last Christmas and they are delicious, everyone loved them. They're called Italian Sprinkle Cookies. Here is the recipe for you...Have a great holiday season!
6 eggs
5 C all-purpose flour
2 C confectioners sugar
2 Tbsp plus 1 1/2 tsp baking powder
1 C shortening, melted
1 Tbsp almond extract
1 1/2 tsp lemon extract
GLAZE:
1/2 C warm milk
1 tsp almond extract
1 tsp vanilla extract
3 3/4 C (1 lb) confectioners sugar
colored sprinkles or sugars
Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar, and baking powder; gradually add shortening and extracts until a bead-like texture is formed. Gradually add in beaten eggs (dough will be stiff). Roll dough into 1 inch balls. Place on ungreased baking sheets. Bake at 350 for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in a large bowl. Add sugar and whisk until smooth. As soon as the cookies are removed from oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon and place on wire racks to drain. Quickly top with sprinkles. Let dry 24 hrs before storing in airtight containers. Makes about 7dozen.
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