Bugia, or Liar's Cookies

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best darn cookies ever! I really don't think they are that difficult to make.

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A few cookies did puff up but not many.
Was my oil to hot?
To cool?
Was my Baking powder out of date?
I thought maybe I overworked the dough?
Should the cookies have been thicker/thinner?

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I made this at my aunts house, because she has a nice Pasta machine! After they were so good we had to make some more for our hawaiin Family get together Party. Everyone loved them!!!!! Thanks MICHAEL!!! YOU ROCK!!!!!!

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Excellent cookies - raves from all who received them during the holidays.

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I can't pernaonce the dumb name

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We made these cookies last year for Christmas, and they were a hit, not too difficult, and I found them tasty. Folks like interesting cookies to pick out from the repetition of most folk's repetoire, and these fit the bill.

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I was absolutely amazed at how great these cookies turned out. They were so fun to make and even more fun to eat. They are time consuming to make, but absolutely worth it. I will be making these all the time.

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My Itaian grandmother who was born in the Piedmonte region of Italy made these cookies often. The only difference was that she did not put anise in hers. Anise and Fennel are very Southern Italy spices. I like the way Michael Chiarello cooks but I think he uses way too much of these spices in his cooking. Especially Fennel. He can hardly make any kind of meat dish without it. Everything tastes too much the same. I am a trained gourmet cook myself and my motto is never to put so many spices or herbs in anything as to take away the flavor of the food you are preparing. Spices and Herbs should be used to enhance the flavor of food, not to overpower it. These cookies are fantastic with a little fresh vanilla bean or lemon or orange zest.