Traditional Italian Breakfast Cookies

Ingredients

• 2¼ cups + 1 tablespoon all purpose flour ((290 grams total))
• 1 pinch salt
• 2 teaspoons baking powder
• 1 large egg (room temperature)
• ¾ cup granulated sugar
• ¼ cup milk whole or 2% (room temperature)
• ¼ cup vegetable oil (I usually use sunflower or corn oil)
• ½ teaspoon vanilla
• ¼ cup granulated sugar (more or less) for rolling

Steps

1. 1

   Pre-heat oven to 350F (180C). Line 2 baking sheets with parchment paper.

2. 2

   In a medium bowl whisk together the flour, salt and baking powder.

3. 3

   In a large bowl or stand mixer with the flat beaters, beat together the egg and sugar until light and frothy approximately 2-3 minutes. Add the milk, oil and vanilla, beat well.

4. 4

   Add dry ingredients a little at a time and mix with a wooden spoon or spatula (do not beat).

5. 5

   Transfer the dough to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don't over flour.

6. 6

   Remove pieces of dough to form into oblong shapes (approximately 2-2½" x ¾" - 6½ x 2 cm) roll them in granulated sugar and place on the prepared baking sheets.

7. 7

   Bake for approximately 10-15 minutes. Enjoy!