ANGINETTI
These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.
Provided by Food Network
Categories dessert
Time 2h35m
Yield 3 dozen cookies
Number Of Ingredients 9
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 KNOT COOKIES
A traditional Italian cookie served at holidays and special occasions.
Provided by Marie
Number Of Ingredients 10
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.
ANGINETTI CREAM PUFF COOKIES
I had these at my future mother inlaws house. These are so yummy and make a great dessert for a party.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
STELLA D'ORO CREAM PUFFS
Provided by CookEatShare Cookbook
Number Of Ingredients 5
Steps:
- Prepare cookies by slicing off tops. Put aside. Drain crushed pineapple, leaving a little juice. Mix cool whip and cream cheese together in a bowl for about 1 minuted at medium speed. Add in crushed pineapple and powdered sugar, blend for another minute. Spread filling in between layers of the cookies. Chill.
Nutrition Facts : ServingSize 172 g, Calories 355, Fat 26.91 g, TransFat 0.0 g, SaturatedFat 17.33 g, Cholesterol 64 g, Sodium 223 g, Carbohydrate 24.52 g, Fiber 0.8 g, Sugar 22.12 g, Protein 5.38 g
GINETTI (ITALIAN PUFF COOKIES)
This recipe came from my Grandmother. I've been making it for several years now. Usually at Christmas, I don't really know why...they would be good any time of year.
Provided by katie in the UP
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan; set aside to cool to room temperature.
- Beat the sugar and eggs together until they are very thick.
- Stir in the lemon zest and melted butter.
- Sift the flour and baking powder; add to the egg mixture.
- Mix thoroughly.
- Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
- Bake in a 400 degree oven for 10 minutes.
- Meanwhile prepare glaze.
- Glaze while cookies are warm.
- Store in airtight container!
Nutrition Facts : Calories 959, Fat 25.5, SaturatedFat 13.7, Cholesterol 302.6, Sodium 798.3, Carbohydrate 163.9, Fiber 3, Sugar 76, Protein 19.4
ANGINETTI CREAM PUFFS
This recipe was given to me by a friend at church many years ago. Every time I take it to a potluck people rave about it and want the recipe! I usually make 2 batches at a time. Anginetti, which are made by Stella Doro, are sometimes hard to find...but they really make the recipe stand out and are necessary for the best results....
Provided by Betty Sims
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. Slice Anginetti in two.
- 2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
- 3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!
EASY ANGINETTI COOKIE CREAMPUFFS
Categories Cookies Cheese Dessert Freeze/Chill Quick & Easy
Number Of Ingredients 4
Steps:
- -Prepare Anginetti cookies by slicing off tops. Hold aside. -Drain crushed pineapple leaving a little juice. -Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. -Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. -Drop filling from tablespoon onto bottom layers of cookies, replace tops. -Refrigerate puffs until ready to serve. -Filling should be enough to fill all or most of the cookies in this package
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