Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Anginetti




Source of Recipe


Italian Food Forever


Recipe Introduction


Often called Anginetti, or Ginetti, these buttery cookies are topped with a lemon flavored icing which is delicious.

These cookies can be found under many different names, including Ginetti, or Anginetti. The cookie themselves are light and buttery, while the lemon flavored icing adds a nice contrast to the cookie itself.

Makes 2 Dozen



List of Ingredients




1/2 Cup Granulated Sugar

6 Tablespoons Unsalted Butter

2 Teaspoons Vanilla Extract

1 Teaspoon Grated Lemon Zest, Finely Chopped

3 Large Eggs

2 Cups All-purpose Flour

2 Teaspoons Baking Powder


Icing:

1 Tablespoon Unsalted Butter

3 Cups Sifted Confectioner's, Or Icing Sugar

2 Tablespoons Water

2 Tablespoons Lemon Juice




Recipe



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

To make the icing, melt 1 tablespoon of butter over low heat. Add the sugar, water, and lemon juice and whisk until the sugar melts and the mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove the cookies from the oven and immediately brush warm icing over the hot cookies. Cool iced cookies for a few minutes, and then transfer them to wire racks to cool completely. Store in an airtight container.

Jeannie adds: For a wonderful way to serve these at a party or to guests try this filling that is on the back of the Anginetti Cream Puffs that you buy in the store. You can use those if you don't have the time/desire to make this recipe. They are very delicious as well.

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. sugar
1 lg. (8 oz.) whipped topping
1 lg. (20 oz.) can crushed pineapple, well drained

Blend together the softened cream cheese and sugar. Add whipped topping and well drained pineapple to mixture. Slice cookies in half and fill. This recipe may be cut in half.