Anginetti Recipes

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ITALIAN LEMON COOKIES (ANGINETTI)



Italian Lemon Cookies (Anginetti) image

This recipe is an Italian recipe for Italian lemon cookies. Use them for any holiday such as Christmas, Easter or weddings!

Provided by Simple Italian Cooking Blog

Categories     Dessert

Time 35m

Number Of Ingredients 12

6 eggs
1 Cup milk
2 Cups butter
2 Cups sugar
1 tsp baking soda
6 tsp baking powder
2 Tbsp pure lemon extract
7 Cups Flour (this is never exact, you may need a little less or a little more)
4 Cups Confectioners sugar ((approx - we really don't measure))
1/4 cup water
1 tsp pure lemon extract ((more or less to taste))
sprinkles (optional)

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 (ITALIAN LEMON DROP COOKIES)



Anginetti (Italian Lemon Drop Cookies) image

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

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

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

ANGINETTI, ITALIAN LEMON KNOT COOKIES



Anginetti, Italian Lemon Knot Cookies image

A traditional Italian cookie served at holidays and special occasions.

Provided by Marie

Number Of Ingredients 10

5 cups of all purpose, unbleached flour
5 teaspoons of baking powder
1 cup sugar
3 eggs
one and one half cups of melted butter that has cooled down, not hot. Or you can use a vegetable shortening of your choice
1 cup of milk
a pinch of salt
zest of 1 lemon for cookie and zest of 1 lemon for icing
1 1oz. bottle of lemon extract
sprinkles of your choice

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.

ANGELETTIS



Angelettis image

This recipe is courtesy of Gerry DiSanto.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 10

4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
6 large eggs
1 teaspoon vanilla or anise extract
1 box (16 ounces) confectioners' sugar
1/4 cup lemon juice
Coarse sanding sugar, for decorating

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. On medium speed, add eggs, one at a time, mixing well after each addition. Add vanilla; beat until incorporated. With mixer on, gradually add flour mixture; beat until dough comes together.
  • Scoop dough into tablespoon-size balls onto a baking sheet lined with parchment or a nonstick baking mat. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
  • Meanwhile, stir together confectioners' sugar, lemon juice, and 2 tablespoons water. Place wire rack over a rimmed baking sheet. Once cookies have cooled, top with icing. Sprinkle with sugar, and let stand until icing is firm.

ANGINETTES



Anginettes image

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

½ cup margarine
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
½ orange, juiced
3 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 cup confectioners' sugar
1 teaspoon fresh lemon juice
2 tablespoons milk
¼ cup sprinkles or colored sugar for decoration

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



Anginetti (Italian Egg Biscuits) Recipe - (4/5) image

Provided by á-25138

Number Of Ingredients 14

COOKIES:
4 cups all-purpose flour
3 1/2 teaspoons baking powder
Pinch salt
1 cup sugar
1/2 cup solid vegetable shortening
3 large eggs
1/2 cup milk
2 tablespoon lemon juice, fresh or bottled
GLAZE:
1 1/2 cups confectioner's sugar
1 tablespoon lemon juice
Warm water
Sprinkles

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.

ANGELETTI (ITALIAN CHRISTMAS COOKIES)



Angeletti (Italian Christmas Cookies) image

Traditional Italian Christmas cookies. Store cookies, with waxed paper between layers, in tightly covered containers at room temperature up to 3 days, or in the freezer up to 3 months.

Provided by Jackie Canapino

Categories     Christmas Cookies

Time 1h30m

Yield 30

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, melted
¼ cup whole milk
3 large eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups confectioners' sugar
3 ½ tablespoons water
½ cup colored candy sprinkles

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
  • Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
  • Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
  • With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
  • Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
  • Whisk together confectioners' sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 25.1 g, Cholesterol 27 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 13 g

STELLA DORO ANGINETTI'S



Stella Doro Anginetti's image

My Mom made these when I was young. They were served at many of the families wedding and baby showers. They are no-bake! If you can not find Anginetti's, they can be found online. Just do a general search.

Provided by quotFoodThe Way To

Categories     Dessert

Time 10m

Yield 24-36 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
8 ounces Cool Whip
16 ounces crushed pineapple, drained
2 tablespoons powdered sugar
1 (5 ounce) package Stella Doro anginetti cookies

Steps:

  • Drain most of the juice from pineapple;
  • Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
  • Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
  • Refrigerate before serving.

Nutrition Facts : Calories 77, Fat 5.7, SaturatedFat 4.1, Cholesterol 10.4, Sodium 30.5, Carbohydrate 6.1, Fiber 0.1, Sugar 5.6, Protein 0.9

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