Italian Breakfast Cookies
These delicious Italian Breakfast cookies have a soft and airy crumb. They are lightly flavored with vanilla and lemon zest, a perfect dunking cookie with your morning coffee or tea. Like a lady-finger cookie, they bring me back to my childhood when I used to dunk my cookies in warm milk. I remember my Dad sitting at the kitchen table, dunking cookies in his morning coffee with me. What a delightful way to start our day!
These cookies aren’t just for breakfast; they make an irresistibly delicious snack at any time during the day. These Italian Breakfast cookies can be stored at room temperature in an airtight container for up to three days. Let them cool completely before storing. Alternatively, freeze them in an airtight container for up to three months and thaw when needed. They make an impressive cookie tray for impromptu entertaining and are a pleasant surprise for gift-giving. A simple, delicate cookie that is a definite crowd-pleaser!
Preparation Time: 10 minutes + 15 minutes to let the cookie dough rest
Baking Time: 22–25 minutes
Total Time: 50 minutes
Yield: 18 cookies
Ingredients:
2 cups all-purpose flour
2 eggs
2 teaspoons baking powder
