“TRIGIANI’S WRITING IS AS DAZZLING AS LUCIA’S DRESSES.” –USA Today
“[Trigiani] writes with commanding authenticity about Italian-American life, the landscape of Italy, and New York City. . . . Lucia, her Italian family, her ambitious girlfriends, her colorful boss, and her mysterious lover are colorful, poignant characters, representative of another time, yet as real as today. . . . Trigiani has proved she is a multi-faceted writer whose name and stories will be celebrated for years to come.” –Richmond Times-Dispatch
“[A] bustling, sparkling 1950s New York City . . . Trigiani does a wonderful job evoking Lucia’s beloved, homey Greenwich Village and the couture-clad Upper East Side. Vivid, too, are the descriptions of Italian cooking and feasting, and the Sartoris’ storybook hometown in the old country.” –Boston Herald
Makes 3 Dozen
¼ pound (1 stick) unsalted butter
¼ pound (1 stick) unsalted margarine
1 cup sugar
3 large eggs
1 teaspoon almond extract
½ cup milk
3 ¼ to 3 ½ cups all-purpose flour
Pinch of salt
5 teaspoons baking powder
Preheat the oven to 350 degrees.
In a large bowl, cream the butter, margarine, sugar, and eggs together. Then add the almond extract, milk, flour, salt, and baking powder.
Keeping your hands wet, shape a piece of dough into a ball (baci-style—a little higher in the middle). Bake on an ungreased backing sheet for 13 minutes or until lightly brown.
½ pound (1/2 box) confectioners’ sugar
2 tablespoons butter
1 tablespoon milk, plus more if needed
Almond flavoring to taste
Food coloring, if desired
Shredded sweetened coconut, for dipping
Mix all ingredients but coconut together until a frosting consistency is reached. Ice the cooled cookies and dip into shredded coconut.