It’s that time of year… Cookie Time!!!! Nothing says Christmas to us like the array of “baked only at Christmastime” delectable baked treats. And nothing says “I love you” like sharing these family recipes. But we’re family now, our faithful readers, right? 🙂
We’re kicking off this sugary stroll with my recipe for Anginettes. They’re the perfect blend of crumbly, cakey, sweet, tart, smooth cookie delight. You’ve seen them in Italian bakeries – those white icing poofs. I’ve never cared much for them until I made them and was able to perfect the icing and the actual cookie.
The best part of these are they are fast, easy, and fun to make, as is a KitchAnnette “law”. Ha!
Cookie Ingredients: 3/4 stick of butter, 1/2 cup sugar, 1 tsp. vanilla, 3 large eggs, 2-2.5 cups all-purpose flour, 1 pinch salt, 6 tsp. baking powder.
Directions: Cream together the butter, sugar, vanilla. Add eggs, flour, salt, baking powder & mix. The dough will be “thick”. Spoon 1/2 teaspoon-size of dough per cookie onto a baking sheet. Bake in a 350° oven for 10-12 minutes. Place on cooling rack.
The secret of this cookie is the icing. On it’s own, it’s crumbly and a good dunker but it’s really meant to be coated in sugary-lemony goodness. Here’s how:
Icing Ingredients: 2 cups confectioner’s sugar, 2 tbsps. milk, 1 tsp. lemon juice (fresh or bottled).
Icing Directions: Mix together in a bowl. Taste to see if it’s tart or sweet enough for you and adjust. I’ve used skim milk which works fine. Holding the bottom edge of the cookie, generously dip it top-first into the bowl then place on wax paper to dry.
They look great on a platter, you can gift them in festive holiday cellophane bags with a ribbon tie, make a tin of them… or just eat them all yourself! It’ll be hard not to!
Have a sweet day!