ANGINETTI
These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.
Provided by Food Network
Categories dessert
Time 2h35m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
- Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
- Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
- Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
- On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
- Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
- Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
- Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.
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
ANGELETTIS
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
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
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
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
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