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Italian Angelette Cookies

List of Ingredients




Yields: about 4 dozen cookies

1 cup granulated sugar
4 tablespoons margarine or butter, softened
6 large eggs
1/2 teaspoon vanilla or lemon extract
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups confectioners' sugar
1/2 cup colored candy décors

Recipe



Preheat oven to 325 degrees. Grease large cookie sheet. In large bowl, with mixer at low speed, beat granulated sugar and margarine or butter until blended. Increase speed to high, beat 2 minutes, occasionally scraping bowl with rubber spatula. At low speed, beat in eggs, 1 at a time, beat in vanilla or lemon extract until mixed. Beat in flour, baking powder, and salt just until blended.

With heavily floured hands, shape dough into 1 1/2-inch balls. Place balls, 2 inches apart, on cookie sheet. Bake cookies 20 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough.

When cookies are cool, in small bowl, whisk confectioners' sugar and 3 tablespoons plus 1 1/2 teaspoons water until blended. Dip top of each cooled cookie into glaze. (Whisk more water into glaze if it becomes too thick.) Place cookies on wire rack set over waxed paper to catch any drips. Sprinkle with candy décors. Allow glaze to set, about 20 minutes.

Store cookies in tightly covered container, with waxed paper between layers, up to 2 weeks.