Anginettes Are Awesome!

D71_6053We’ve talked about them before but when I made them with my fabulous friend Terry Dagrosa of recently in gorgeous Woodstock NY, I thought it was time to reintroduce them to you and give you a “show and tell” on them.

I do love these cookies and if you didn’t make them before, now’s the time! As I’ve said before, they’re the perfect blend of crumbly, cakey, sweet, tart, smooth cookie delight.

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.

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.

The best part of this cookie is its not “too sweet” – the icing perfectly balances the flavor. I apologize in advance for your new cookie obsession! Haha!



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