Carolina's Wine Taralli Cookies

My Great-Aunt Carolina Scala, my Grandfather Scala's oldest sister, was well known for her fine cooking as well as her tremendous kindness and grace. These are my dad's favorite cookies, which he remembers with great fondness. He recalls a thin lemon glaze on the cookies, which isn't included in any of the recipes I've found in my grandmother, Mary Scala's old files. Similarly, my mother mentioned observing Aunt Lina (Carolina) boiling the cookie dough before baking, but this isn't mentioned in any of the recipes either. Historically taralli were typically a savory Italian cookie, which varied from region to region, often enjoyed with wine. However,this recipe is sweet and once again quite different from any taralli I've tasted in Italy. You must leave them to cool completely before storing in an airtight container. 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.

DIRECTIONS

1. Preheat the oven to 375 degrees.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. 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.
4. 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.
5. Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely.
6. 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.