We used to call them TOOCH A TING (thats how it sounds). It was a sort
of butter cookie rolled into pencil thick rolls and then shaped into
teardrops and dipped in sugar before baking. They were very light and
flakey but a little crunchy on the bottom.

My mother suddenly passed away and she was the only one left who knew
the recipe.

"jonathancw" > ha scritto nel messaggio
ps.com...
> We used to call them TOOCH A TING (thats how it sounds). It was a sort
> of butter cookie rolled into pencil thick rolls and then shaped into
> teardrops and dipped in sugar before baking. They were very light and
> flakey but a little crunchy on the bottom.
>
> My mother suddenly passed away and she was the only one left who knew
> the recipe.

I Am sorry. I have never seen such a thing. Perhaps if you could show me a
design..

--
Merry Christmas
Pandora

"jonathancw" > wrote in
ps.com:

> We used to call them TOOCH A TING (thats how it sounds). It
> was a sort of butter cookie rolled into pencil thick rolls and
> then shaped into teardrops and dipped in sugar before baking.
> They were very light and flakey but a little crunchy on the
> bottom.
>
> My mother suddenly passed away and she was the only one left
> who knew the recipe.

Hi

Have you searched yet? Are the cookies Italian, German...?
Were they iced? Were they strictly holiday cookies?

Might look he
http://www.christmas-cookies.com/recipes/index.php
or
http://www.google.org/alpha/Top/Home...nd_Confections
/Cookies/
or
http://www.ipl.org/div/subject/browse/ent30.65.00/

Good luck and if you find them... can you share the recipe?

Thank you

"jonathancw" > wrote

> We used to call them TOOCH A TING (thats how it sounds). It was a sort
> of butter cookie rolled into pencil thick rolls and then shaped into
> teardrops and dipped in sugar before baking. They were very light and
> flakey but a little crunchy on the bottom.

Do they look like these?:

www.tarallibaresi.com

nancy

I always thought they were Italian because of the name...Im now
beginning to think that the name is just something my Italian
grandmother used to call a recipe that my Scottish grandfaters family
probably passed down to her. Ive searched and searched. I will share
the recipe when I find it for sure!


sandi wrote:
> "jonathancw" > wrote in
> ps.com:
>
> > We used to call them TOOCH A TING (thats how it sounds). It
> > was a sort of butter cookie rolled into pencil thick rolls and
> > then shaped into teardrops and dipped in sugar before baking.
> > They were very light and flakey but a little crunchy on the
> > bottom.
> >
> > My mother suddenly passed away and she was the only one left
> > who knew the recipe.
>
> Hi
>
> Have you searched yet? Are the cookies Italian, German...?
> Were they iced? Were they strictly holiday cookies?
>
> Might look he
> http://www.christmas-cookies.com/recipes/index.php
> or
> http://www.google.org/alpha/Top/Home...nd_Confections
> /Cookies/
> or
> http://www.ipl.org/div/subject/browse/ent30.65.00/
>
> Good luck and if you find them... can you share the recipe?
>
> Thank you

That IS the exact shape. Ive seen those while searching but they look
to be more of a bread dough than cookie. The ones we used to make were
a very light and flaky sugar cookie shaped like the pic you sent then
dipped in sugar on both sides before baking. I appreciate everyones
help and when I find the recipe I will share it.


Nancy Young wrote:
> "jonathancw" > wrote
>
> > We used to call them TOOCH A TING (thats how it sounds). It was a sort
> > of butter cookie rolled into pencil thick rolls and then shaped into
> > teardrops and dipped in sugar before baking. They were very light and
> > flakey but a little crunchy on the bottom.
>
> Do they look like these?:
>
> www.tarallibaresi.com
>
> nancy

"jonathancw" > wrote

> That IS the exact shape. Ive seen those while searching but they look
> to be more of a bread dough than cookie. The ones we used to make were
> a very light and flaky sugar cookie shaped like the pic you sent then
> dipped in sugar on both sides before baking. I appreciate everyones
> help and when I find the recipe I will share it.

I knew someone (Italian) who made something that looked a lot
like those, but they were almond crescent dough things. They
were not coated with sugar before baking, but after. However, I
think you might look for an almond butter cookie. Good luck!

nancy

jonathancw wrote:
> We used to call them TOOCH A TING (thats how it sounds). It was a sort
> of butter cookie rolled into pencil thick rolls and then shaped into
> teardrops and dipped in sugar before baking. They were very light and
> flakey but a little crunchy on the bottom.
>
> My mother suddenly passed away and she was the only one left who knew
> the recipe.


http://www.recipeland.com/recipe/46281/


Taralli (Cookies)


Ingredients & Directions

6 Eggs; slightly beaten
1/4 lb Butter; melted and cooled
1 c Sugar
1/2 c Milk
1 ts Vanilla
6 ts Baking powder
5 c Flour; approximately
Icing:

2 c Confectioner's sugar
4 ts Water; more or less
1 ts Vanilla
Colored sprinkles; optional


1. Place the beaten eggs in a large bowl. Add the butter and sugar
gradually, mixing continuously with a wooden spoon.

2. Add the milk, vanilla, and baking powder, and enough flour to make a
firm but soft dough.

3. Flour your hands. Break off a small piece of dough and roll it into
a sausage shape about a 1/2 inch in diameter. Shape it into a ring,
joining the ends firmly.

4. Bake on a greased cookie sheet at 375 degrees for 15 minutes. Set on
a rack to cool. ICING:

1. Combine the sugar, water, and vanilla in a mixing bowl.

2. Dip the cooled taralli into the icing, or spread the icing over them
with your fingers.

3. Top with sprinkles.



Rusty

Rusty wrote:
> jonathancw wrote:
> > We used to call them TOOCH A TING (thats how it sounds). It was a sort
> > of butter cookie rolled into pencil thick rolls and then shaped into
> > teardrops and dipped in sugar before baking. They were very light and
> > flakey but a little crunchy on the bottom.
> >
> > My mother suddenly passed away and she was the only one left who knew
> > the recipe.
>
>


http://allrecipes.com/Recipe/Italian...es/Detail.aspx



Italian Easter Cookies


INGREDIENTS

* 1/2 cup butter
* 3/4 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/4 cup milk
* 1/4 cup vegetable oil
* 3 3/4 cups all-purpose flour
* 5 teaspoons baking powder
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 3 tablespoons milk
* 3 drops red food coloring (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together 1/2 cup butter and white sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 1
teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil.
Combine the flour and baking powder, stir into the wet mixture. Roll
dough into 1 inch balls. On a lightly floured surface, roll the balls
out into ropes about 5 inches long. Tie into loose knots and place
cookies 1 inch apart onto the prepared cookie sheets.

3. Bake for 5 minutes on the bottom shelf and 5 minutes on the top
shelf of the preheated oven, until the bottoms of the cookies are
golden brown. When cookies are cool, dip them into the icing.

4. To make the icing, cream together the confectioners' sugar, 1/2 cup
butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in
3 tablespoons milk, one tablespoon at a time, then stir in the food
coloring if desired.


Rusty

Rusty wrote:
> Rusty wrote:
> > jonathancw wrote:
> > > We used to call them TOOCH A TING (thats how it sounds). It was a sort
> > > of butter cookie rolled into pencil thick rolls and then shaped into
> > > teardrops and dipped in sugar before baking. They were very light and
> > > flakey but a little crunchy on the bottom.
> > >
> > > My mother suddenly passed away and she was the only one left who knew
> > > the recipe.
> >
> >
>

http://www.recipelink.com/mf/31/35196

EASY ITALIAN COOKIES
Source: Better Home & Gardens Christmas Cookies, 2001
Makes about 54

Half a dozen versions of this recipe were submitted to the cookbook
committee. The doughs were almost identical, but the shapings varied.

FOR THE COOKIES:
1 cup butter (no substitution), softened
1 cup sugar
4 teaspoons baking powder
2 eggs
1 tablespoon vanilla
4 cups all-purpose flour
FOR THE ANISE ICING:
2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon anise extract
Colored sugar for topping (optional)

Heat oven to 350 Degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to
high speed for 30 seconds. Add sugar and beat till combined. Beat in
eggs and vanilla. Beat in as much of the flour as you can with the
mixer. Stir in remaining flour with a wooden spoon.

Cut off pieces of dough the size of a walnut (about 1-1/4-inch diameter
balls). Roll each dough piece into a 1/2-inch diameter rope about
4-inches long. Form each rope into an S shape on an ungreased cookie
sheet.

Bake for 8 to 10 minutes or till golden. Transfer to wire racks.

While warm, spread with Anise Icing. If desired, sprinkle with colored
sugar.

TO PREPARE THE ANISE ICING:
Stir together the ingredients for the icing.


Rusty

Rusty wrote:
> Rusty wrote:
> > Rusty wrote:
> > > jonathancw wrote:
> > > > We used to call them TOOCH A TING (thats how it sounds). It was a sort
> > > > of butter cookie rolled into pencil thick rolls and then shaped into
> > > > teardrops and dipped in sugar before baking. They were very light and
> > > > flakey but a little crunchy on the bottom.
> > > >
> > > > My mother suddenly passed away and she was the only one left who knew
> > > > the recipe.
> > >
> > >
> >
>


http://www.recipezaar.com/64724


Oma's Berliner Kranser (German Butter Knot Cookies)

1 cup butter
1/2 cup sifted powdered sugar
1 hard-boiled egg yolks, pushed through a sieve
1 raw egg yolk
1 teaspoon vanilla
2 1/4 cups flour
1 egg white, beaten
14 sugar cubes, crushed or sugar



1. Beat butter for 30 seconds with a hand mixer or a stand mixer.
2. Add powdered sugar and beat until fluffy.
3. Beat in egg yolk and vanilla.
4. Stir in the flour.
5. Cover and chill dough for one hour.
6. Preheat oven to 325 degrees F.
7. Work with a small amount of dough at a time and keep the
remainder chilled until needed.
8. Using one tablespoon of dough for each cookie, roll into a 6 inch
rope.
9. Shape each rope into a wreath, then overlap the dough about 1
inch from the ends.
10. Brush with the egg white and then sprinkle with the sugar.
11. Place cookies on an ungreased cookie sheet.
12. Bake for 15-17 minutes or until golden.
13. Cool cookies for a minute on the pan and then remove to a wire
rack.


Rusty

Rusty wrote:
> Rusty wrote:
> > Rusty wrote:
> > > jonathancw wrote:
> > > > We used to call them TOOCH A TING (thats how it sounds). It was a sort
> > > > of butter cookie rolled into pencil thick rolls and then shaped into
> > > > teardrops and dipped in sugar before baking. They were very light and
> > > > flakey but a little crunchy on the bottom.
> > > >
> > > > My mother suddenly passed away and she was the only one left who knew
> > > > the recipe.
> > >
> > >
> >
>
> http://www.recipelink.com/mf/31/35196
>
> EASY ITALIAN COOKIES
> Source: Better Home & Gardens Christmas Cookies, 2001
> Makes about 54
>
> Half a dozen versions of this recipe were submitted to the cookbook
> committee. The doughs were almost identical, but the shapings varied.
>
> FOR THE COOKIES:
> 1 cup butter (no substitution), softened
> 1 cup sugar
> 4 teaspoons baking powder
> 2 eggs
> 1 tablespoon vanilla
> 4 cups all-purpose flour
> FOR THE ANISE ICING:
> 2 cups sifted powdered sugar
> 2 tablespoons milk
> 1 teaspoon anise extract
> Colored sugar for topping (optional)
>
> Heat oven to 350 Degrees F.
>
> Beat butter in a large mixing bowl with an electric mixer on medium to
> high speed for 30 seconds. Add sugar and beat till combined. Beat in
> eggs and vanilla. Beat in as much of the flour as you can with the
> mixer. Stir in remaining flour with a wooden spoon.
>
> Cut off pieces of dough the size of a walnut (about 1-1/4-inch diameter
> balls). Roll each dough piece into a 1/2-inch diameter rope about
> 4-inches long. Form each rope into an S shape on an ungreased cookie
> sheet.
>
> Bake for 8 to 10 minutes or till golden. Transfer to wire racks.
>
> While warm, spread with Anise Icing. If desired, sprinkle with colored
> sugar.
>
> TO PREPARE THE ANISE ICING:
> Stir together the ingredients for the icing.
>
>
> Rusty

I might as well try them ALL!



Thank you for all the help,,,the Easter cookies sound the closest.

On 17 Dec 2006 11:27:53 -0800, "jonathancw" >
wrote:

>We used to call them TOOCH A TING (thats how it sounds).

If it helps our Italian friends to be research assistants, TOOCH A
would be spelled something like "Tuccia" in Italian. Do you know any
Italian cookies that start with that sound?

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Serene wrote:
> On 17 Dec 2006 11:27:53 -0800, "jonathancw" >
> wrote:
>
>> We used to call them TOOCH A TING (thats how it sounds).
>
> If it helps our Italian friends to be research assistants, TOOCH A
> would be spelled something like "Tuccia" in Italian. Do you know any
> Italian cookies that start with that sound?

It's the ending that pretty much marks it as an Italian
dialect name influenced by English. There's no "ing" in
Italian. Some dialects have swallowed "ng" sounds, but
nothing so bold as this.

It would be helpful to know what part of Italy it came from.

Pastorio