Anginetti Recipes

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.

ITALIAN LEMON COOKIES (ANGINETTI)

Steps:

• Preheat oven to 350F
• Beat eggs in large bowl
• Add milk, butter, and sugar then beat till blended
• Add baking soda, baking powder and lemon and beat till blended
• Gradually add in flour and blend until a cookie dough is smooth and slightly sticky
• Drop onto cookie sheet into cookie size and bake at 350F for 10-12 minutes, making sure not to brown them.
• Let cool and frost when fully cooled.

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.

LEMON DROP COOKIES - ANGINETTI

Steps:

• SHOP Nonna's Lemon Drop Cookies HERE! To make the cookies: Preheat your oven to 350 degrees. Line baking sheets with parchment paper. In a mixing bowl whisk together flour, baking powder and salt. Set aside. In another bowl combine the sugar and shortening. Beat with an electric mixer until fluffy, about 5 minutes. Beat in the eggs one at a time until fully incorporated. Beat in the cream, zest, juice and extract. Add in the dry ingredients and beat on low speed until just absorbed. Do not over mix. Scoop about 2 tablespoons of dough at a time and roll the dough into a ball between your hands. Roll the ball into a 3 inch log and place the cookies 2 inches apart on the parchment lined baking sheets. Bake for 15 minutes or until the bottoms are lightly browned. Cool completely before glazing. To make the glaze: In a bowl whisk together the Confectioners Sugar, limoncello and lemon extract until smooth. Dip the tops of the cookies in the glaze. Dry on a wire rack.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

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.

ITALIAN LEMON DROP COOKIES {ANGINETTI}

Steps:

• In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined.
• Whisk together the baking powder and flour and add to wet ingredients; mix until just combined. The dough will be soft and sticky.
• Using a cookie scoop, drop spoonfuls of dough onto parchment paper or silicone mat lined baking sheet.
• Bake at 350F for 8-10 minutes. Let rest for two minutes and then remove from baking sheet to let cool completely.
• In a bowl, combine all ingredients and mix well. Add as much food coloring as needed to achieve desired yellow color (I use about 5 drops).
• Frost the completely cooled cookies.
• Let the icing dry and harden before storing if you're not serving them right away. Store in an airtight container between layers of wax paper. If freezing, freeze before frosting. Enjoy!

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.

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!

ANGINETTI CREAM PUFF COOKIES

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

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.