In this column we are sharing the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another! We invite you to share your family recipes and the stories behind them with us!
For our June issue, we would like to feature your dishes. If you have a special recipe, we would love to hear from you! Please email your recipes to This email address is being protected from spambots. You need JavaScript enabled to view it. before June 10th. Please feel free to share a photograph of your family making or enjoying the recipe; or of a beloved family member who is or was the “cook” in your family! 

dalla cucina di Roslyn Torella

If you have ever attended a wedding in the Allegheny or Mahoning Valley, you likely came across a delicious tradition known as the “Cookie Table.” Where the “Cookie Table” originated is of some debate, both the Youngstown and Pittsburgh areas claim it.
So, what is a “Cookie Table?” Weeks before a wedding, family members of the couple start baking dozens upon dozens of cookies that will be served at the wedding reception. I remember going to wedding receptions as a child and the first thing I wanted to see was the “Cookie Table” and to figure out which cookies would be the first I would sample. There was nothing better (and I mean better than the wedding cake!) than the homemade cookies like lady locks, pecan tassies, sugar cookies, chocolate chips, butterballs, pizzelles, and many more varieties. These were cookies made from pure love and meant to help celebrate the joy of bringing two families together.
June is a traditional wedding month, so I thought it would be perfect to share with you a traditional “wedding cookie” recipe that perhaps you can make for some lucky couple. Buon appetito!

Ingredients (for 5 dozen cookies):

Dough:

5 C. Flour
4 T. Baking powder
1 T. Anise seed (optional)
½ tsp. Salt
1/3 C. Oil
¼ C. Butter, softened
1 C. Sugar
6 Eggs
1 tsp. Lemon flavoring
1 tsp. Anise flavoring
½ C. Heavy cream

Glaze:

2 C. Powdered sugar
3 T. Milk
2 tsp. Vanilla
Dash of lemon extract
Food coloring to match wedding colors

Directions:

In a medium sized bowl combine the flour, baking powder, anise seed and salt. In a larger bowl blend together the oil and butter, add the sugar.
Using a wooden spoon, cream together these ingredients and mix in the eggs and the lemon and anise flavorings.
Gradually mix in the dry ingredients from step 1 and add the heavy cream, mixing it in. (The mixture should be very easy to handle. If it feels too moist, add more flour (up to ½ C.) until the dough completely mixed.) Cover and refrigerate for at least one hour or overnight.
Preheat oven to 350 degrees. Using well-floured hands, roll small pieces of the dough between your palms into ropes about four inches long.
Twist each piece into different shapes or knot them. Bake for 12 to 15 minutes on a lightly greased cookie sheet.
Make the glaze and once the cookies are cooled, brush or pour the glaze on top of the cookies.