Meet the Cappuccio family—and their old-world Italian cookie recipe that's been coveted for decades.
Raffaella “Phyllis” Cappuccio’s family grew up on her cinnamon twirl cookies, but having never made them, they had no clue how the cookies got their magic. The matriarch of this big Boston-area brood has served the slightly crispy, not-too-sweet bites by the dozens for decades using a recipe that lived only in her head and was prepared only by her hands.
“My mom makes huge batches,” says daughter Linda Doherty. “As we grew up, they were on our table like other people had Chips Ahoy.”
Recently, the family came together for a little baking instruction to learn everything from the ingredients to the technique – even writing it down on paper for the very first time so it could be passed down to future generations. Phyllis and daughters Linda, Lena McCauley and Julie Mattar got to work in the kitchen with a few helpful assists from Phyllis’ husband, Aldo, and granddaughter, Madison Doherty.
Get the full recipe for Cinnamon Twirl Cookies.
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For Phyllis, the cinnamon twirl dough glides effortlessly from mixing bowl to baking board to cookie sheet. She rolls out the chilled dough on the well-used baking board handed down from her mother-in-law, sprinkles it with cinnamon filling, slices it gently into wedges using her scalloped-edge pastry wheel and quickly rolls it up with a flick of the wrist. In just minutes, a full cookie sheet is ready to go into the oven.
Next it’s time for her daughters to try. Phyllis is a patient teacher, showing each daughter in turn exactly how it’s done, laughing and joking as they ask questions and attempt her signature rolling technique. As Phyllis’ daughters soon discover, making Mom’s famous cookies is nowhere near as easy as she makes it look.
Lena, Julie and Linda all do their best and study their mom’s every move, but quickly realize they’ll need a lot more practice to make them just like Phyllis.
“No one can roll them like her,” Lena says after multiple tries.
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It’s understandable—Phyllis has had a lot of practice. At age 18, she came to America from Naples and met Aldo, also from Italy, just a few years later. She cooked and baked extensively before leaving her home country and carried her skills into her life here. Now their extended family around Boston, nearly 60 people strong, shares in the deliciousness that comes from her kitchen. The cookies are a staple, of course, along with many other varieties of sweets. Homemade gravy (red sauce), meatballs every Sunday, from-scratch bread, polenta, Italian wedding soup and more have been on the family table daily since the days when Phyllis’ own children were small.
“We call our childhood house ‘the house that built us,’” says Lena. And the meals were memorable. “Everything was made from scratch.”
Check out 12 more timeless cooking tips passed down from Grandma.
Baking the cookies for the first time with Phyllis gives her daughters even greater appreciation for how they were raised and the commitment their parents had to putting fresh, homemade food on the table. They put up 200 to 250 jars of tomatoes every August, a longtime family tradition, so Phyllis can make her famous gravy and share it with everyone and have plenty left over for freezing. And when the family comes together for meals these days, the tradition extends to the next generation. Phyllis (“Nonni” to the grandchildren) and Aldo light up when the grandkids are around.
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“Growing up dinner was on the table every night,” daughter Julie says. “Now our kids ask, ‘Where’s Sunday dinner?’ Food and family are everything to us. We love being together.”
Phyllis encourages all members of her family to cook as much as they can and offers wisdom that only comes from years at the kitchen counter. “The best chef is your fingers,” Phyllis says. “I do everything by hand. Grab. Dig in. That’s the beauty of a kitchen.”
She admits it’s work, but she never minded it—not for one minute.
“I love being in the kitchen, cooking for my family.” Phyllis gestures to Aldo with a smile. “I’ve got him and the kids. That’s all I want.”
Find more old-world Italian recipes here.
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Great-Grandma’s Italian MeatballsMy great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor’s so good, you won’t miss the extra calories. —Audrey Colantino, Winchester, MassachusettsGo to RecipeCheck out these must-have Italian cookbooks for eating your way through Italy.
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Pasta fa*gioli SoupMy husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. —Brenda Thomas, Springfield, Missouri(Sop up this soup with a piece of one of these types of Italian bread.)
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Pasta fa*gioli al FornoThe name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." —Cindy Preller, Grayslake, Illinois
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Nana's Italian RouladeMy great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
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Beefy Eggplant ParmigianaI developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. —Celeste Copper, Baton Rouge, Louisiana
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Chicken Piccata with Lemon SauceOnce you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
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Pressure-Cooker Penne with Meat SauceThis pressure-cooker pasta is delicious and super easy. I like to serve it alongside a chopped salad with Italian dressing. If you have leftovers, try them spooned into individual ramekins and baked with a little extra sauce and cheese on top. —Virginia Butterfield, Cranberry Township, Pennsylvania
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Chocolate Almond PizzellesIf you love fun baking gadgets, you'll enjoy making these crispy, almond-flavored cookies, which get their unique waffle design from a pizzelle maker. They bake up golden brown in only a few minutes. Feel free to double the chocolate drizzle if you'd like to cover the cookies more generously. —Hannah Riley, Norwalk, Ohio
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Creamy PolentaServe this creamy polenta with roasted chicken or grilled pork instead of potatoes or rice. Dress up the polenta by topping it with sauteed mushrooms, onions and spinach. —Taste of Home Test Kitchen
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Best LasagnaWant to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
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Italian Shredded Pork StewNeed a warm meal for a chilly night? Throw together this slow-cooked stew that’s brightened with fresh sweet potatoes, kale and Italian seasoning. The shredded pork is so tender, you’re going to want to make this dish all season long. —Robin Jungers, Campbellsport, Wisconsin
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Slow-Cooker Short Rib Ragu over PappardelleAn irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
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Shrimp 'n' Spinach RisottoI enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. —Jennifer Neilsen, Williamston, North Carolina
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My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes!—Mary Cass, Baltimore, Maryland
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Turkey Scallopini with Marsala SauceMy family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. —Briana Knight, Ferndale, Washington
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Eggplant Zucchini BologneseI roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
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Spaghetti Meatball SupperIt was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
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Homemade RavioliI love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
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Eggplant RollatiniWant to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana
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Chicken Escarole Soup with MeatballsThis is an old recipe from southern Italy. My mother gave it to me when I was first married. It started out as a holidays-only dish...but my children and grandchildren love it so much that we have it every chance we get!—Norma Manna, Hobe Sound, Florida
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Pepper Ricotta PrimaveraGarlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
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Spinach and Tortellini SoupA simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
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A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota
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Summer CarbonaraBasil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky
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Traditional Italian Wedding SoupYou don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Homemade meatballs pair beautifully with ready-made stock and rotisserie chicken. —Mary Sheetz, Carmel, Indiana
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Pastina can also taste wonderfully in this soup.
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Ricotta Gnocchi in Tomato SauceIf you like trying out new dishes and enjoy Italian food, you should give this recipe a try. Wethink you'll agree that homemade pasta just tastes better.—Jenn Martin, Sebago, Maine
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Sicilian Pizza (Sfincione)My favorite pizza from childhood is still my favorite today. The crunchy bread-crumb topping sets it apart from its American counterpart. I like to top this pie with fresh basil. —Susan Falk, Sterling Heights, Michigan
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Penne alla VodkaThis easy and impressive pasta is always on the menu when my husband and I invite first-time guests over for dinner. Many friends have asked me to make the recipe again years after they first tried it. —Cara Langer, Overland Park, Kansas
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Tuscan Fish PacketsMy husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. —Kathy Morrow, Hubbard, Ohio
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Lemon Parmesan OrzoA splash of lemon and a shower of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or you can eat it on its own as a light lunch. —Leslie Palmer, Swampscott, Massachusetts
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I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. —Trisha Kruse, Eagle, Idaho
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Sea Scallops and FettuccineThis luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
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White Seafood LasagnaWe make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
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Contest-Winning Easy MinestroneThis minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
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Shrimp ScampiThis shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
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Make-Ahead Spinach ManicottiWhen I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
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Chicken CacciatoreThis easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia
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