Recipe: Anthony's Tarelles...(Authentic Italian Cookies) - using yeast for Trina

Hi Trina :-) I found this recipe on the internet so I have not tried it. I hope that this is what you are looking for. Good luck!!

Anthony's Tarelles...(Authentic Italian Cookies)
"These really are a treat! One of my favorite cookies from childhood.
(I teethed on these when I was a baby, really no kidding, you can ask my Mom!)"


How to make the Tarelles

Stuff you will need to make Anthony's Tarelles (Authentic Italian Cookies):

1 Package Dry Active Yeast (1) package Yeast = 2-1/2 Tsp.)
5 cups all purpose flour (preferably unbleached)
4 Tbls. Fennel Seeds (This is what makes these cookies taste so good!)
1 cup vegetable oil
1 Small can of Beer (Small can = Approximately 10-12 Oz. - The brand of Beer does not really matter, but don't get a dark Beer, use something with a nice amber to it like St. Pauli Girl Beer, Bass Ale or the like)
1 Tsp. Salt
1/3 Cup of Hot Water (This should be an easy item to get a hold of ;)
1 (candy) Thermometer (You will need this to get the temp. of the hot water just right)

~ See below for VERY detailed recipe instructions...

OK, are you ready? Here we go....

You will need (1) small Bowl and (1) large bowl....

First...
You will need to activate the yeast. What?? Activate the yeast you say... Hmmm, how does one do this? It's easy, this is what you do: Get a small bowl, pour in 1/3 cup of hot water from the tap into a small bowl, then get a thermometer and test the temperature of the water. The hot water needs to be at 105 degrees F - 115 degrees F. (This is important, it makes the yeast happy). Once you have the temperature of the hot water at the desired temperature, go ahead and pour in 1 package of dry active yeast (2-1/2 Tsp.). Then let it sit in the hot water for 3 - 5 minutes, when activated it should have a creamy consistency. (This is also kinda cool to watch, yeast is weird stuff!).

Next...
After the yeast is activated, go ahead and pour the creamy yeast stuff into a large mixing bowl. Then add the 5 cups of flour, 4 Tbls. of Fennel Seeds, 1 Cup Vegetable oil, 1 Small can of beer (10 - 12 Oz.) and 1 Tsp. of Salt. Then mix this well. Mix until you get a nice dough ball, don't mix too well, you want to be gentle with this so you have a nice soft and spongy dough ball. When ready, the dough may still be a little wet, if so just add a tad bit more flour. ok - this part is important. If you really want to make it like Grandma made it, then for this next step, you will want to do this right on the counter... (preferably a clean counter (wife's note)) Forget about the wax paper and keeping the kitchen clean.. Get messy!! It will make the cookies taste better ;)

Next...
When the dough ball is ready, spread some flour on the counter and plop the dough ball onto the counter. You will want to work with the dough a bit folding it and pushing it into the counter, throw it up in the air, bounce it off your cabinets, whatever you want, just get it to a nice consistency. Not too firm, it should be light and spongy and just a little wet. More dry than wet... um... well... you'll figure it out. There is an art to this part, knowing when the dough is just right. When the dough is at a nice consistency, push it down flat, not to flat, about 1" thick or so, and try to keep the dough light and fluffy. (The key to this is not to "Overwork" the dough, be gentle with it, treat it with care, the dough is your friend ;).

Next...
At this point you will want to pre-heat your oven to 400 Degrees F.

Next...
Ok - Now your cookie dough is ready. This is the tricky part and will take a little practice. This is the part where you are going to make the cookie shapes. (They are going to look like this when done). To do this, first, get some flour on your hands. Then you will need to pull off a piece of dough, enough to make a ball of dough about 1-1/4" in diameter. Just pretend you're making meatballs. Work with the dough ball for a while squeezing it, throwing it up in the air, whatever you want, just get it to a nice consistency. When you have a nice firm dough ball, start rolling it between your hands back and forth and back, fast at first and then slowly. What your working towards is a long thin roll of dough about 7" long and about 1/2"-3/4" in Diameter. Then put them on a cookie sheet (preferably a double wall baking cookie sheet). You will want to loop them and make a Q shape and place them on the cookie sheet. Do not grease the cookie sheet, just place them right on there. The cookies should be large enough where you can comfortably get 12 cookies on a cookie sheet. This recipe makes enough for 24 cookies.

Next...
Place cookie sheet in center rack of pre-heated oven and bake for 25 - 30 minutes. Watch them carefully and take them out when you have a nice golden brown look to them. When done, take them off the cookie sheet right away and let them cool on a large platter.

The absolute best way to eat these wonderful cookies you just made is to sit down with a nice cup of Espresso and enjoy your hard work!!!! Auh, just wonderful!

Great Job! You did it! Your now an Italian Grandmother! Congratulations!

"I was a little skeptical at first, about what the flavor would be from looking at the ingredients, for instance, there's no sugar in it! However, the finished product was delightful. It's slightly sweet, with a refreshingly different flavor (the fennel) and a bit hard. I like them! Thanks, Grandma!" ~ the Wife

That's it you're done........ Easy as Pie.