Cavatelli Sweet Cookie

There is a Cavatelli sweet cookie that we make every year for Christmas. It is one of my favorites! I can’t wait to have them only for Christmas so I make them throughout the year. I love them! I also put them in the freezer without the honey on them and grab a few out to eat whenever I have a craving for them!

I remember making these with my mother. Cavatelli take a long time to make because you have to form every small cookie individually. When I made them to create the recipe it took me about 2 hours to form all the cookies and bake them. I have large cookie sheets so it only took 3 to bake them and this cut down the time it took to make them.

These are worth the effort!  When I put on Facebook that I was blogging and making my recipes, I received a messages from a friends that I have not seen in many years.  One said that she remembers these and loved them. Another friend that I have not seen in 23 years said that she remembers “the small ball cookies with honey on them.” She told me to start with that recipe! So Vicki, this is your request fulfilled!

Cavatelli are delicious and unique! I hope you will make these and enjoy them as much as I do!

If you like honey, this is the recipe for you!

Cavatelli Sweet Cookie

Pre-heat oven to 375 degrees
Cover cookie sheets with parchment paper
Makes about 14 cups of cookies

Ingredients:

Cookie dough

1 ½ c. sugar
Warm water
1 ½ c. Crisco
2 beaten eggs
1 tsp. vanilla
2 lb. box of cake flour
2 tsp. baking powder
Flour for dipping

To fix the cookies

1/2 c. honey
2 tsp. sugar
1/8 tsp. ground cinnamon
2 shakes cloves (optional)
8 oz. whole raw almonds, cut and toasted
3 c. baked cavatelli
Nonpareil sprinkles

Directions to make cookies:

Measure sugar in a 2 cup measuring cup.  Add warm water to the same level as the sugar to dissolve the sugar.  Stir.  Set aside.

Add the baking powder to the Cake Flour, right in the flour box, and stir it in. Set aside.

Beat the eggs in a separate bowl.  Add the vanilla.  Set aside.

With an electric mixer cream the Crisco using the regular beater.   Add the sugar and water.  Continue to mix until blended.  Add the beaten eggs and continue to mix.

Add the flour, a little bit at a time, to the liquid ingredients.  Beat in-between additions of the flour.  At this point you might need to change to the bread dough beater.  Finish by kneading the dough by hand just so it is soft and smooth.  Split the dough into 3 pieces and form each into a smooth ball of dough.  Cover these with Saran Wrap so they don’t get dry while you are forming the cavatelli.  This recipe makes about 4 ½ lbs of dough.

Put 1/2 cup of flour into a drinking glass to dip knife and fork into while forming cookies.

Start with one ball of dough.  Break off a piece that can fit in the palm of your hand and return the rest of it to under the Saran Wrap. Roll the piece of dough into a roll about 1 foot long and about ½ an inch round.  Add a little flour so it doesn’t stick to the counter top.  Cut the roll into ¾ inch pieces.  Dip the knife into flour before cutting each piece so the dough doesn’t stick to the knife.

To form each piece of dough that you cut, dip the fork in flour. Place a cut piece of the dough on the top of the fork tine and press down with your thumb.  Then roll the piece of dough downward and off the fork so it gets the impression from the fork tines and curls.  Place individual cookies ½ inch apart in rows on a cookie sheet with the open curled side down.  Repeat this with all the ¾ inch pieces of dough.  Then form the next length of dough from the first ball of dough.  Continue this until the cookie sheet is full.

Bake for about 8 minutes.  Stir them on the cookie sheet.  Bake another 6 minutes until lightly brown.  The longer you bake them, the darker and crunchier they will be.

Remove from the oven.  Let sit for a couple minutes on the baking sheet and then put them on a cooling rack.

Repeat this until all the dough has been made into small cookies, baked and cooled.  Store in zip lock bags until ready to fix and enjoy or freeze in freezer bags for later.

Directions to toast the almonds:

Cut each raw almond into 4 pieces and place on a cookie sheet with low sides.  Bake in a pre-heated 375 degree oven for about 2 – 3 minutes then stir every 30 seconds while they continue to bake until they are toasted.   The longer you toast them, the crunchier they will be.  Check them often as they burn easily.

Directions to fix the cookies to serve:

In a small sauce pan, on low heat, warm the honey with the sugar.  Add the cinnamon and cloves.  Put in the cookies and toasted almonds.  Fold very gently with a wooden spoon so all the cookies and almonds are coated with honey.  Put the fixed cookies on a plate and then sprinkle with the nonpareils.

ENJOY!

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Comments

Cavatelli Sweet Cookie — 2 Comments

  1. Thanks! I hope you will try to make some of my recipes! Please share my blog with all of your family and friends! I hope you enjoy reading my posts!

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