copyright 2009, Maria Liberati
These cookies are one of my favorite, sort of like an Italian style comfort food. I can remember having these after school with a glass of milk with my mom while discussing my day at school, and then with a cup of tea on Sunday mid mornings while visiting with my grandparents after church and while waiting for the big Sunday afternoon meal. And finally with a cup of coffee visiting with family and friends or alone. Sharing freshly baked anginetti and a cup of coffee with my mom, today, is still one of my favorite things to do.
The perfect sweet to bake on a fall Sunday afternoon, or for any Holiday.
From The Basic Art of Italian Cooking: Holidays & Special Occasions
Copyright 2009, Maria Liberati, Art of Living, PrimaMedia,Inc: $19.95; ISBN 1-928911-02-1)
Anginetti (yields approximately 40 cookies)
Cookies:
1 tsp vanilla extract
Grated peel of one fresh lemon
6 tbsp butter
½-cup skim milk
½-cup sugar
3 whole eggs
3 -1/2 cups all-purpose flour
2 tsp baking powder
Icing:
1 tsp real vanilla extract
1 tbsp fresh squeezed lemon juice
1-cup confectioners’ sugar
1 tbsp water
Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.
In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.
On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2″ apart.
Bake 10-12 minutes, or until light golden brown.
Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.
For more recipes and Holiday stories get your copy of the newly-released The Basic Art of Italian Cooking: Holidays & Special Occasions, with over 140+ recipes, menus, wine pairings and short Holiday stories.
Book Signings/Cooking demos/appearances:
*Oct 5th-Horsham, Pa, Horsham Twp Library
*Oct 9-Souderton, Pa, Indian Valley Library
*Oct 10-Warrington, Pa, Borders
*Oct 16-18-Philadelphia Food & Wine Festival
*Oct 21-Feasterville, Pa, Lower Southampton Twp Library
*Nov5-7-Christmas in Italy weekend, Harvest Moon Bed and Breakfast- Lancaster, Pa for reservations:
For details on any of the above events or to attend email: events@marialiberati.com
Mangia Bene,Vivi Bene,
Maria
http://mariaandco.blogspot.com
P.S. They were the the anginetti cookies./
Louise : thanks so much for visiting! And glad to hear you got to make the anginetti cookies. You need to let the frosting harden on top of the cookies and then store them in a cool, dry place. That should keep the frosting hard.
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You can follow on Twitter per twitter.com/Marialiberati or using the twitter button in front of website. Thanks for the follow and stopping by the BLOG>>Maria