Anginettes Or Orange Juice Cookies Recipes

ANGINETTI

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ANGINETTI

Steps:

• Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
• In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
• Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared cookie sheet.
• With moistened fingertips, press ends of each ring together to form a smooth ring.
• Bake about 20 minutes or until golden brown.
• To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
• Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

ANGINETTI, ITALIAN LEMON KNOT COOKIES

Steps:

• If you prefer, dough can be made the day before which makes it nice and chilled to work with, or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
• In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
• In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
• When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
• Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
• To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
• Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
• Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
• Cool on racks.
• LIMONCELLO ICING
• One and one half cups of powdered sugar
• Five tablespoons of limoncello Liqueur
• zest of 1 lemon
• TRADITIONAL LEMON ICING
• One and one half cups of powdered sugar
• zest of 1 lemon
• One half teaspoon of lemon extract
• and lemon juice to get the right consistency.
• I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.
• After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.
• You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you'll be eating them.

ANGINETTES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

ANGINETTES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

ANGINETTES OR ORANGE JUICE COOKIES

Steps:

• Cream crisco and sugar until well blended, add eggs, mix well, then the extract & orange juice,blend in, then add the baking powder and baking soda, mixing well, finally adding the flour mixing well. Bake at 450 degrees. Preheat oven prior to baking. Bake for 5-6 minutes. Can leave in a minute longer for a very slightly browned cookie. Do Not Overbake, or they will be no good, as this is not a moist type of cookie.
• Drop by teaspoonful fairly closely set, as they do not really expand out. Depending upon "your teaspoonful size" you will get several dozen of these. Or you can roll pscs. into small logs and then spiral.
• Glaze:.
• Melt the butter in medium pan, adding all the other ingredients, whisking until sugar melts and it is heated through. Consistency should not be too loose nor too thick, should coat cookie evenly without a great deal of dripping. You can add additional small amounts of confectioners sugar if necessary to thicken a bit more.
• Apply glaze with spoon or dipping into the pan, and immediately sprinkle with the colored sprinkles. Let Dry.
• Note: I have on many occasions added an extra teaspoon of extract and a tad bit more of orange juice to both the cookie mix and the glaze for extra flavor. Hope you enjoy this little bit of Italian flavor!

ANGELETTIS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. On medium speed, add eggs, one at a time, mixing well after each addition. Add vanilla; beat until incorporated. With mixer on, gradually add flour mixture; beat until dough comes together.
• Scoop dough into tablespoon-size balls onto a baking sheet lined with parchment or a nonstick baking mat. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
• Meanwhile, stir together confectioners' sugar, lemon juice, and 2 tablespoons water. Place wire rack over a rimmed baking sheet. Once cookies have cooled, top with icing. Sprinkle with sugar, and let stand until icing is firm.

ITALIAN LEMON COOKIES - ANGINETTI

Steps:

• The cookies. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
• In a large bowl, beat together the sugar, vanilla, lemon zest and butter with an electric mixer until well blended. Beat in eggs, one at a time. After adding all the eggs, beat for 1 minute more. Stir in baking powder and flour and blend just until mixed. Cover the dough and refrigerate for about 1 hour. The dough will be sticky, so we chill it to make it easier to handle.
• To form the knots, roll the dough into logs, about 5 inches long. Take one side and spiral the log into a circle. Repeat until all the dough is used. Bake for 15-17 minutes or until light golden brown.
• The icing. Melt the butter over low heat. Add the sugar, lemon juice, and water. Whisk until the sugar melts. If icing is too thick, add some more water.
• Remove cookies from the oven and let them cool. Brush the icing over the cookies. If using, top with colored sprinkles. Let the cookies to dry for about an hour. Store in an airtight container. Enjoy!