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Macine cookies arranged on a table with a bottle of milk in the background.

Macine Cookies Recipe

Classic Italian Macine Cookies with a delicate crumb and rich buttery flavour, totally dunk-worthy, made for breakfast dipping with milk.

Course: Cookies
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 70
Author: Recipe adapted from Mulino Bianco

Ingredients

  • 500 g – 4 cups all-purpose flour
  • 200 g – 1¾ sticks butter – chopped
  • 150 g – 1 cup + 2½ tbsp icing sugar
  • 50 g – 6½ tbsp potato flour
  • 50 ml – 4 tbsp heavy cream
  • 1 egg
  • 3 tsp baking powder
  • 1 pinch of salt
  • 1 tsp vanilla extract

Instructions

  1. Mix the vanilla extract and the heavy cream together, then set aside.

  2. Put all the ingredients into the bowl of an electric mixer fitted with the paddle attachment and knead until well combined.
  3. Once the dough is smooth, shape it into a ball. Cover with cling wrap and refrigerate for 30 minutes.
  4. Roll the dough between two sheets of baking paper into a sheet about 7 mm – ¼ inch thick.
  5. Cut out 5 cm – 2 inch rounds, then use a piping tip to make the central hole.
  6. Arrange the doughnut-shaped cookies on a baking tray lined with baking paper.
  7. Bake in a preheated oven at 180°C – 355°F for 10–15 minutes, or until just golden.
  8. Allow the cookies to cool completely before storing.