Desperately seeking this cookie recipe

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?



Prudy said...

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...

Anonymous said...

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.

Emily said...

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!

Jersey Girl Cooks said...

Interesting cookie but I never heard of it before. Maybe Anna would know. She is the cookie expert.

Lori said...

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?

Allie said...

I think this is what you're looking for...

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!

Katrina said...

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!

Sandy C said...

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.

Anonymous said...

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
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.

ROSA said...

Did you ever find your recipe?

Here's a little history: These cookies are NOT made from a cake mix, or any other "mix"...they are definitely a "scratch" cookie recipe. Oh my, if ANY Italian Nonna (grandma) or other queen of cuccina ever used a mix they would be put out to pasture!

This cookie started out to be chocolate only, hence the name, meatball cookie, becasue they look just like a meatball...brown and round. Vanilla and lemon are "Americanized" versions of the recipe. When we make our Christmas cookies, this cookie is the one which we make the most of! Not only are they yummy, they are perfect "poppers", due to their size and shape!

Although these are primarily a "Christmas" cookie, they are great all year 'round, especially with a tall, cold glass of milk or a nice cappuccino! There's just something about chocolate and coffee!

We just made our huge batch of these this past weekend and had to quickly put them away, otherwise, there would be none left for the holidays! They re soooo good!

Tracy said...

NO, I still haven't found the exact recipe! I just tried one today -- back to cake mix -- and it isn't right. If you have one to share, I'd love to try it!

Unknown said...

Hi- Wegman's served these wonderful cookies in their bakery department but have discontinued due to "low sales". I have requested the recipe from the corporate office and they declined.

I was told the recipe was purchase from a Wegman's employee, Maria, in Rochester, NY.

I'm experimenting with recipes - anyone had luck pinning this down?


Unknown said...

I would like the recipe for Savoia's cookies. The ones where the use the yellow and pink frosting on top.

Can anyone help out with that?


Fin said...

This was on website for Lemon Cookies. Maybe it's the one for the lemon meatball cookies you are looking for (see their disclaimer at the bottom).

Lemon Cookies

SERVES 4 ACTIVE TIME: 20 min TOTAL TIME: 1 hour 0 min

1 cup shortening
1 1/4 cups granulated sugar
4 eggs
1/3 cup plus 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
Grated zest of 1 lemon
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
1 cup confectioners' sugar
2-3 Tbsp warm milk
1/2 tsp juice from a fresh lemon (optional)

Preheat oven to 350 degrees.

1.Beat together shortening and sugar in medium bowl until light.

2.Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl.

3.Combine flour and baking powder; add to mixture in bowl and beat just until moistened.

4.Shape dough into small balls, using about 1 level Tbsp for each.

5.Arrange about 1 inch apart on parchment paper-lined cookie sheets. Bake 10 min, until lightly browned. Do not overbake. Remove from pans and cool.

6.Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add 1/2 tsp lemon juice if desired; stir briskly until well-combined.

7.Dip tops of cookies into icing. Let set until icing is dry to the touch. Store in closed container.

Chef Tip(s):
If desired, use butter in place of half or all the shortening.

This home recipe produces a thick, soft cookie, more the traditional "meatball" type than our in-store version.

Calories: 160

Nutrition Info: Each serving (2 cookies) contains 160 calories, 22 g carbohydrate, (0 g fiber), 2 g protein, 7 g fat, (2 g saturated fat), 25 mg cholesterol, and 70 mg sodium.

Unknown said...

Thank you...but I am not looking for the lemon meatball cookie recipe. I would like the recipe for the cookies that come in vanilla or chocolate. They have chocolate, white, pink or yellow frosting. They are star shaped. I think they are called Italian butter cookies.. No other bakery tastes as good as the ones from Savoia.

Tracy said...

Sherry, I know the cookies you're talking about but no, I don't have a recipe for them. And I have yet to perfect the lemon matball cookie.

Tracy said...

Sherry, I know the cookies you're talking about but no, I don't have a recipe for them. And I have yet to perfect the lemon matball cookie.