Here is an old family recipe for TATU' (pronounced 'THAY TWO'). Originally it was a mega recipe, as most of my Nana's recipes were. I've reduced it by 50%. It should yield about 100 cookies.
Prep Time: 60 minutes
Cook Time: 20 minutes
Ingredients:
- See Below
Preparation:
Cream together until fluffy:- 3 cups (600 g) of Sugar
- 2 eggs
- 2 1/2 cups Crisco (I use 2 cups Crisco and 1 stick of butter -- for those outside the US, Crisco is a solid vegetable shortening)
- 1 Tablespoon of Vanilla Extract
- 1/2 cup strong espresso coffee, cooled
- 1/4 cup orange juice
- 1/4-1/2 cup grated fresh orange peel
-
In a separate bowl, sift together:
- 4 cups (400 g) flour
- 2 1/2 Tablespoons of Baking Powder
- 1 teaspoon salt
- 1/2 cup of unsweetened powdered cocoa (I use 3/4 cup)
- 1 1/2 Tablespoons of powdered Cinnamon (I use 2 Tbsp)
- 1 Teaspoon of ground cloves (I use 1 1/2 Tsp)
Incorporate the dry ingredients into the cream in batches, using the mixer, until well mixed. Move the dough to a bowl and mix in by hand 2-2 1/2 cups chopped walnuts. Add flour if the dough is too sticky (I added about another cup and a half) but not so much that the dough becomes hard or dry. A too soft or buttery dough will cause the cookie to go flat during baking. Cover dough with plastic wrap and place in the refrigerator for at least 1 hour.
Form balls the size of quarters and arrange on parchment-lined cookie sheets. Place mid-rack of a 375 degree (F, 185 C) preheated oven. Check after 15 minutes. Bake until cookie is firm but not dry. Mine were done in about 18 minutes (I have a hot air oven). Cool on wire racks.
Prepare a quick powdered sugar and milk glaze flavored with Anise extract. Dip the top of the cookie in the glaze and set on wax paper to dry.
