GRANDMA ROSES ITALIAN GENETTIS 1946
Soft Italian cake type cookie. this recipe has been in the family before I was born, so I will label it as 1946...
Provided by andypandy
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Beat eggs with oil and sugar five minutes.
- Combine the milk and anise flavour.
- Combine the flour and salt and baking powder.
- Add dry ingredients into wet ingredients.
- Make a soft, very soft dough.
- Soft but not sticky.
- If you add too much flour they will be dry cookies.
- Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
- Bake on parchment lined cookie sheet.
- Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
- Tops should have no colour.
- Frost with a glaze of , icing powder, and anise flavour; drop of milk.
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.
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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