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Anginetti Cookies


Makes about 24

For the cookies:
1/2 cup granulated sugar
6 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder

For the icing:
1 tablespoon butter or margarine
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the parchment paper.
Wet your fingertips and press ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown.

To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

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Reviews of Anginetti Cookies:

6-6 of 6 reviews   Next >>

  Pam Quigley in Slidell, LA  Dec 9, 2002
Would make this again.
A truly wonderful cookie. Light and buttery. The icing makes the cookie. The combination of sweet and sour make a true marriage. 5 stars

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