MILLIE BRUNO'S TADALS
from Scott Bruno of Cincinnati, OH
These cookies have been my family's favorite at Christmas for as long as I can remember. They have a wonderful cakey, scone-like texture and a delicious mild anise flavor. This is my mom's original recipe; it can be safely halved, or, if you happen to be my mom, doubled.
Makes 2 buckets of cookies.
1 dozen eggs
2 cups olive oil
1 cup milk
6 cups sugar
5 lbs. flour + some more* (see below)
4 heaping tablespoons baking powder
2 bottles anise extract
Preheat oven to 375°.
Beat eggs, then add olive oil and milk and beat some more. Stir in sugar, flour, baking powder and anise extract. Turn out onto a floured surface and knead dough until mixed.
* My mom liked the dough a little wet; I add more flour while kneading to get a drier dough.
Roll out dough to 1/2 – 3/4 in. thick. Cut with a large cookie cutter or drinking glass. Place on a floured cookie sheet and bake for approx. 18 minutes or until golden.
Ice with buttercream frosting if you'd like, but leave some un-iced to have with your morning coffee.