These aren't quite traditional Italian breakfast cookies, but they're close. I decreased the amount of sugar in them and added in some oatmeal and white whole-wheat flour for a bit more texture and flavor. The cookies, which contain no butter, are cakey in the inside, with a crunchy exterior. A dusting of turbinado sugar before they're baked gives the cookies additional sweetness as well as more crunch on the outside. The cookies are shaped like little torpedoes or footballs, and they fit nicely in a toaster. I routinely give them a run through the toaster before I eat them, which further crisps up the exterior as well as heating them up. I really, really like the cookies for breakfast. They go amazingly well with fruit and yogurt. Nonetheless, the cookies also are perfect with tea, coffee, ice cream, and just about anything else--even cheese. Try the cookies. They're easy to make, and you'll soon be hooked.
Italian Breakfast Cookies -- Makes about 12
1 egg
1/2 cup of sugar
1/4 cup of buttermilk
1/4 cup of canola oil
1 teaspoon of vanilla
1/4 teaspoon of salt
1 cup of all-purpose flour
1 cup of white whole-wheat flour
1/2 cup of oatmeal (quick oats, not instant)
2 teaspoons of baking powder
1/3 cup of turbinado sugar
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk together in a large bowl the egg, sugar, buttermilk, canola oil, vanilla, and salt. Stir in the flours, oatmeal, and baking powder until combined. Don't beat the mixture, just stir it. Divide the dough into 12-13 pieces and form the pieces into oblong shapes about 2 inches long and 1 inch thick. Pinch the ends a bit, so the dough pieces look like little footballs or torpedos with flat tops and underbellies. Roll the cookies in the turbinado sugar and place them about an inch apart on the prepared baking sheet. Bake the cookies for 10-15 minutes until they're barely browned.
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