ITALIAN SPONGE CAKE COOKIES

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Italian Sponge Cake Cookies image

These can be piped into lady finger shapes and used for tiramisu. Using the cake mix helps create more of a sponge like texture. Between the cake and cookie stage. Not too crumby and not too cakey. PERFECT! You can also be creative and try different flavors, like lemon cake mix, spice cake mix or strawberry cake mix. It's...

Provided by Annamaria Settanni McDonald

Categories     Cookies

Time 1h5m

Number Of Ingredients 10

1 box moist deluxe yellow cake mix
4 c all purpose flour
1 c sugar
6 tsp baking powder
6 eggs beaten
1 c milk
1 c vegetable oil
1 tsp pure vanilla extract (base flavoring)
1-2 tsp vanilla, almond, lemon or anise extracts, or mix extract flavors
powdered sugar for rolling and dusting

Steps:

  • 1. Mix all ingredients together in a bowl. Remove from bowl and wrap in saran wrap and chill dough overnight. Dough will become sticky as it warms.
  • 2. Next day, place dough into a bowl and have a cake pan with powdered sugar inside and roll dough into balls or elongated finger type into powdered sugar. Completely coat dough in powdered sugar and place on parchment lined cookie sheet, each cookie should be 2 inches apart. Bake at 350'F anywhere between 6-10 minutes until bottom of cookies are golden. Cookies will have a crackle effect on top. Remove and cool cookies still on parchment paper onto wired cookie racks. When cooled, dust with powdered sugar. Store cookies in an airtight container so cookies don't lose their moistness.

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