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.
ANGINETTES OR ORANGE JUICE COOKIES
Small, light delicious, easy to make cookie. You can make two ways, either with anisette extract or lemon extract, depends upon your preference. Note: this is a dry type cookies, but delicious
Provided by tacflynn
Categories Dessert
Time 15m
Yield 30-40 cookies
Number Of Ingredients 14
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!
Nutrition Facts : Calories 169.4, Fat 4.3, SaturatedFat 1.4, Cholesterol 15.3, Sodium 65.7, Carbohydrate 31.2, Fiber 0.3, Sugar 21.1, Protein 1.8
ANGINETTES
A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!
Provided by Katy
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 12.7 g, Cholesterol 11.7 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 61 mg, Sugar 5.7 g
ANGINETTI COOKIES
Make and share this Anginetti Cookies recipe from Food.com.
Provided by hollytagz
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a baking 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 parchment paper.
- Wet your fingertips and 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. If icing is too thick to brush easily,
- add more water to thin. 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.
Nutrition Facts : Calories 153.3, Fat 4.1, SaturatedFat 2.3, Cholesterol 35.3, Sodium 63.3, Carbohydrate 27.4, Fiber 0.3, Sugar 19, Protein 1.9
ANGINETTES RECIPE - (3.3/5)
Provided by KimberlySeverino
Number Of Ingredients 17
Steps:
- 1. Combine wet and dry ingredients separately 2. Next, mix both in one brown until it makes one ball of dough 3. Spoon onto baking sheet (tsp) 4. Bake at 350*F for 12 minutes or until bottom of cookie is golden brown 5. Mix frosting ingredients together 6. Apply frosting with a tsp. Frost 8-10 cookies then apply sprinkles
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Provided by Kim D.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9
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- In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it’s at room temp -- you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
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