This recipe comes from Laura Hemmelgarn, the mother of our American intern, Jane Hemmelgarn.

"My childhood memories frequent our dining room table. The sights and sounds of abundant chatter and laughter along with the smells and tastes of all that is good. That is what brought family together. Often times the dessert of the evening would be my Great-Aunt Barbara’s Cookies. A delicious end to a very filling Italian meal."



4 Tablespoons Butter
¾ Cup Sugar
2 Tablespoons Vegetable Oil
2 Tablespoons Milk
3 Eggs Lightly Beaten
2 ½  Cups Flour
2 Tablespoons Baking Powder
1 teaspoon Vanilla


Cream butter, sugar and oil in a bowl.
Add milk and blend.
Add eggs and blend.
In a separate bowl mix together flour and baking powder. Gradually add into other mixture.
Fold in vanilla.

Refrigerate dough at least one hour. May refrigerate overnight.

On a floured board, roll dough into finger size logs.
Bake at 375 for 10 minutes.

For Icing:

Mix 1 cup powdered sugar and 1-2 Tablespoons  milk to make a glaze for cookies. Spread glaze over cooled cookies and add sprinkles.

(Also delicious dipped in coffee)