I have moved this Apple/Potato Peeler from South Carolina to Oklahoma and then to Chicago, where it never came up from the storage locker in the basement of my apartment. I repacked it into another box when I moved to California and was charged $25/box by the moving company. (I threw away my lampshades on that move because I thought I was saving money, completely unaware of how much lampshades actually cost when I went to replace them.)

I left California and moved to Oklahoma, where this peeler remained unopened in three, count them, three different kitchens. But now in its fourth kitchen, and almost fifteen years later, I have broken the seal, removed the plastic, and used this incredibly efficient and time saving device. So thank you Mom, thank you for this wonderful housewarming gift you gave me when I moved into my first apartment. You knew it would come in handy one day just like the antique steamer trunk you gave me for my sixteenth birthday, every 16 year old's dream present, an antique steamer trunk!

When I saw this Apple Cake recipe on Smitten Kitchen yesterday I was compelled to make it, immediately. After work I sent Tony and Anna to the store to get the apples and more eggs. While they were gone I hunted for my never used, brand new, fifteen year old apple peeler. What a time saver! Before we sat down for dinner I had this cake in the oven. It takes quite a while to cook, mine took almost an hour and fifty minutes. During the last half hour our dog was going over to the oven and licking the side of it.

What a perfect breakfast! My mom makes a pretty awesome apple cake but I really think that this recipe is even better. Due to the fantastic turnout of this cake my Apple/Potato Peeler has a permanent home, smack dab on the counter. At least until I find a more convenient and accesible place for the best housewarming gift a twenty-three year old could ever have.

I found this recipe today while looking through TD's mother's recipe books. She collected old recipe books some from the 1800's. She passed away when TD was a Junior in college so I have never met her but I have heard about what a great cook she was.

The hole that is left in my husband's heart from his mother passing away is...deep...that is the only word I have to describe his acute sense of loss. When I come across her writing on a particular recipe I ask TD if he liked that dish or if he remembers it. Sometimes he does and sometimes he doesn't. This recipe for Italian cookies sounded familar to him but he was not sure.


I decided to make it. I had no idea what the cookies would look like, how they are suppose to taste, and as you can see from her notes I wasn't sure how much flour it would take until tacky, how big they were suppose to be, drop on the sheet? cut with a cookie cutter? how long do they cook? This did not deter me and Anna from trying this recipe. I made some notes on the recipe so that I can make these cookies again.

I had to add quite a bit of flour to get this tacky. 5-8 cups (I lost count) but add a little at a time. Once the batter is more of the consistency of bread dough form into a ball on a lightly floured surface. Roll flat to about 1/2 inch thick and cut with a 3" biscuit/cookie cutter. Place on an ungreased cookie sheet and bake for 10-12 minutes. They come out looking like this:

They remind me of tea biscuits. TD's family is from Modena, Italy so I assume this is a legitimate Italian family recipe. They are pretty, have good form, slightly sweet, and would be GREAT with a light icing. I am going to work with this recipe more adding honey, macadamian nuts, brown sugar....I don't know, but it is such a great platform to start with. Try it and give me more ideas.

After looking for more info on these cookies I found a link Paris Breakfasts and these might actually be an Italian version of a Macaron cookie??? Look and you tell me. I think Chocolate icing would be perfect. Maybe roll thinner put some jam in the center top with another cookie?? So good.