![\"anginetti](\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/10\/anginetti-cookies1-150x150.jpg?resize=150%2C150&ssl=1\" "\\"anginetti")
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copyright 2009, Maria Liberati<\/p>\n
These cookies are one of my favorite..sort of like an Italian style comfort food<\/a>. 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.<\/p>\n The perfect sweet to bake on a fall Sunday afternoon. or for any Holiday.<\/p>\n \u00a0<\/p>\n from The Basic Art of Italian Cooking: Holidays & Special Occasions<\/a><\/p>\n copyright 2009, Maria Liberati.art of living,PrimaMedia,Inc: $19.95; ISBN 1-928911-02-1)<\/p>\n \u00a0<\/p>\n Anginetti (yields approximately 40 cookies)<\/strong><\/p>\n Cookies:<\/strong><\/p>\n 1 tsp vanilla extract<\/a><\/p>\n Grated peel of one fresh lemon<\/p>\n 6 tbsp butter<\/p>\n \u00bd-cup skim milk<\/a><\/p>\n \u00bd-cup sugar<\/p>\n 3 whole eggs<\/p>\n 3 -1\/2 cups all-purpose flour<\/a><\/p>\n 2 tsp baking powder<\/a><\/p>\n \u00bd tsp baking<\/a> soda<\/a><\/p>\n \u00a0<\/p>\n Icing:<\/strong><\/p>\n 1 tsp real vanilla extract<\/p>\n 1 tbsp fresh squeezed lemon juice<\/p>\n 1-cup confectioners\u2019 sugar<\/p>\n 1 tbsp water<\/p>\n \u00a0<\/p>\n Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil<\/a> and non-stick coating.<\/p>\n \u00a0<\/p>\n 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.<\/p>\n \u00a0<\/p>\n 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 \u201capart.<\/p>\n \u00a0<\/p>\n Bake 10-12 minutes, or until light golden brown.<\/p>\n \u00a0<\/p>\n Icing:<\/strong> 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\u2019 sugar, and transfer to rack for cooling. Begin second batch.<\/p>\n For more recipes and Holidaystories get your copy of\u00a0 the newly released<\/p>\n \u00a0The Basic Art of Italian Cooking: Holidays & Special Occasions<\/a>, with over 140+ recipes, menus, wine pairings and short Holiday stories<\/p>\n Book Signings\/Cooking demos\/appearances: *Oct 9-Souderton, Pa, Indian Valley Library<\/p>\n *Oct 10-Warrington, Pa, Borders<\/p>\n *Oct 16-18-Philadelphia Food & Wine<\/a> Festival<\/p>\n *Oct 21-Feasterville, Pa, Lower Southampton Twp Library<\/p>\n *Nov5-7-Christmas in Italy<\/a> weekend, Harvest Moon Bed and Breakfast- Lancaster, Pa for reservations:<\/p>\n info@harvestmoonbandb.com<\/a><\/p>\n \u00a0<\/p>\n For details on any of the above events or to attend email: events@marialiberati.com<\/a><\/p>\n Mangia Bene,Vivi Bene,<\/p>\n Maria<\/p>\n
\n*Oct 5th-Horsham, Pa, Horsham Twp Library<\/p>\n
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