Sunday, February 27, 2011

Anginetti Cookies

Traditionally, this cookie has Italian tastes to it, like anise.  Other flavors can be used such as lemon, lime, almond, vanilla, orange..etc.  

3 cups flour (I use my gluten free flour blend)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar
4 TBS melted butter
3 large eggs, beaten
2 TBS lemon juice
3 TBS lemon zest

1.  In large bowl, combine flour, bp, bs and salt, mix.
2.   In separate bowl add sugar and melted butter, mix well.   Add beaten eggs, lemon juice and zest, mix. 3.  Add flour mixture to egg bowl, mix.  Form dough into one large ball.  
4.  Grease 2 large cookie sheets or line with parchment paper.  
5.  Pinch pieces of dough (smaller than golf balls size) into little balls, then into 3 inch long rope.  Fold one end to center of rope, then fold other end on top turning into knot like shape.   Place on cookie sheet approx 2 inches away from other cookies.  
6.  Bake in preheat oven 350 degrees for 9-11 mins.  Do not over bake.  Bottom of cookies will start to lightly brown.  Cool and then dip.  Icing recipe below:

1 1/2 cups Confectioner's Sugar
1 tsp Lemon juice (or flavor of your cookie choice)
6 Tbs half and half, plus
Mix all ingredients until smooth.  You may need to add extra milk to loosen texture.  Dip and then let dry before serving.  Note:  These cookies can be frozen.  DO NOT ice them before freezing.  Thaw then ice them.

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