Genetti recipe

Paielli's Bakery Genetti....love and miss these little pastal gems.......when you come from an Italian town, you become lovingly (maybe too lovingly;) aquainted with pizza, pasta and various Italian cookies.   My home-town is filled with Italian pizzarias, Italian restaurants, Italian Bakeries, an iconic large Italian grocery store, and of course....Italians:)  Let's just say my Danish family was in the minority in my hometown:)  And although he did not grow up in my state, it only made sense that I would someday marry and Italian:)

Anyway, an Italian friend heard my call and answered, and shared her family recipe, that has been passed down for generations, I'm sure:)

Genetti

6eggs

1 cup sugar; 1/2 cup butter ; 1/4 C oil ; 1t anise oil ;4t anise extract;5-6 cups flour;1/8 t salt; 6t baking powder; 350 degrees; 10 minute

I mix all dry ingredients and sift. I start with 5 cups of flour. Dough should be dry. In winter I usually only use 5 cups flour summer i use more depends on where you live? The dough comes together nicely in a kitchen aid mixer. The dough is fairy dry like band sturdy. I roll mine into perfect walnut sized balls. the baking powder makes them rise alot. I can usually fit 16 or more on a tray they rise up but don't spread. Make frosting with powdered sugar and a few tablespoons of water. You can add vibrant colors to frosting or just food coloring which is pale.

Don't use olive oil too fruity. Use a plain flavorless oil

I also make them using vanilla extract instead of anise because the kids don't like anise.

Good luck let me know how they turn out? Oh yeah, frosting is like a two day drying project. YOu can also freeze these cookies really well. Just take them out and frost them after they thaw.