My children have grown up eating Genetti made by their paternal grandmother Doris from a recipe she learned from her mother-in-law Nicoletta. The only difference is that in this Italian family Genetti were called Ninna Nonna. For the last 30 years I never knew that the fluffy little cookies with a vanilla glaze really were derived from this Italian traditional cookie- Genetti. Where the term “Ninna Nonna” came from I don’t think we will ever know- but in our house they will always be known as Ninna Nonna. Now the other fact is that mine don’t taste quite that same as Grandma Doris’s, but as she past away this winter this rendition is all the family has left.
When I started looking at the history of this cookie I learned that it was a cookie made for special occasions or holidays. It is a very simple recipe so don’t reserve it for special occasions as your friends and family will appreciate these little gems anytime of the year. The recipe also is traditionally made with Anisette instead of Vanilla – but once again Vanilla rules at our place. Anisette isn’t a flavour that any of us are crazy over – but if you want to make these the traditional way, just replace the vanilla with anisette.
You can also tint the glaze any colour you want to match the occasion but the sprinkles are mandatory! I have also added lemon zest to the batter and lemon juice to the glaze to make a lemon version – which I love! This batter is actually more of a cake batter and very soft. I have found the easiest way to shape the cookies is to pipe them into a circle. Traditionally my Mother-in-law used to take a teaspoon of dough and drop it onto a floured surface and roll into a 3-4 ” log and then tie it in a knot. Of course I found a short cut and now use the piping method.
Which ever method you choose the Genetti will still be delicious little bites of cakey goodness. So enjoy this non-traditional recipe for Genetti and have a plate of Ninna Nonnas and start a tradition with your family.
- Cookies
- 4 eggs, room temp
- ¾ cup granulated sugar
- ½ cup oil
- 2 tsp vanilla
- 3 cups of all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ½ cup milk
- Glaze
- ¼ cup milk
- 1 cup icing sugar (sifted)
- Sprinkles
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
- In large mixing bowl, mix eggs and sugar on med speed with electric mixture until frothy. Slowly pour in oil and vanilla with mixer running. Beat 1 minute.
- In separate bowl whisk together the flour, baking powder and salt.
- Add the flour and milk to the egg mixture, stir with wooden spoon until dough is smooth.
- You can either drop by teaspoon or put cookie dough into piping bag and pipe circles. The other option is to take a teaspoon of dough and drop on floured surface and roll out to 3 inches then tie in knot.
- Bake for 10 - 12 minutes just until firm and slightly golden - should not brown.
- Remove to rack and let cool completely.
- For glaze - mix milk and icing sugar to desired consistency - should be quite thick. Using an offset spatula apply glaze to cookie and immediately decorate with sprinkles.
- Let glaze harden before storing in airtight container.
- Makes 4 dozen.
They look so pretty!
I love genetti’s.
Could really use one now!
Thank you!
Ninna,Nonna is a lullaby. My Mom would sing
this to her grandchildren in a rocking motion to
get them to fall asleep. I can’t remember all the words. Perhaps, someone will enlighten us. Delicious cookie!😋
Hi Enza…yes we had heard that it meant “lullaby”. Interesting name for a cookie.