Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Carolina's Wine Taralli Cookies 3.9 (35) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 dozen Passed down from Lucinda's Great-Aunt Carolina, these traditionally savory Italian cookies are made sweet with Marsala wine and a light lemon glaze. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley). Ingredients For the Cookies 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon coarse salt ½ cup sugar 1 large egg ½ cup extra-virgin olive oil ½ cup Marsala wine For the Icing 2 tablespoons milk 1 tablespoon lemon juice 1 cup confectioners' sugar Directions Preheat the oven to 375 degrees. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate larger bowl, whisk together the sugar and egg until well combined. Stir in the olive oil and wine. Slowly add the flour mixture until well combined, kneading slightly until the dough is easy to handle and medium-soft. On a clean surface, use your hands and roll the dough into 1/2-inch-thick, cigarlike rolls. Cut each cigar into 6-inch pieces, folding each piece into a loop-shape. Press the dough with fingers to seal together. Place on a parchment-lined rimmed baking sheet. Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely. If you wish to ice them, whisk 2 tablespoons of milk and 1 tablespoon of lemon juice into 1 cup confectioners' sugar. It should be the consistency of thick whipping cream. Dip one side of the cookie in the glaze and let dry. Rate it Print