Anna Maria’s Mom’s Cookies

About this recipe

These aren’t ours, but they’re a famous Italian cookie that should be documented. Anna’s mom is actually Sicilian, so she’s probably in the Mafia—which means Tony loves ‘em too.


Into a bowl, break:

  • 2 extra-large eggs.

Then whisk in:

  • 1¼ cups sugar,
  • 1 tsp. vanilla (or more).

Into another bowl, sift together:

  • 6 cups flour,
  • 1 package vanilla yeast (16g),
  • 1 package Aurora bicarbonate ammonium (30g).

Into the flour, mix:

  • 250 g Crisco (left at room temperature).

Then add egg mixture from above and as much milk as you need to make dough. Roll out onto countertop, make small circles, and roll out flat.

Into a pot, place:

  • 4 cans pineapple (drained),
  • ½ cup sugar,
  • ½ cup cornstarch.

Cook until thick.

Stuff pineapple into dough, close into half moons and make little slits with scissors. Bake at 325°F for 20 minutes. Put icing sugar glaze on when cold.


    Rather than making little slits in the pastry, you can also just tie it into little knots.

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