pipe/press - Anginetti Cookies
Source of Recipe
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pipe/press - Anginetti Cookies
1/2 c. white sugar
6 tbsp. + 1 tbsp. butter, separated
2 tsp. + 1 tsp. vanilla extract, separated
1 tsp. grated lemon peel
3 eggs
2 c. flour
2 tsp. baking powder
3 c. sifted confectioners sugar
2 tbsp. water
2 tbsp. lemon juice
Heat oven to 350. Line a cookie sheet with
parchment paper.
In a mixing bowl beat white sugar, 2 tsp. of the
vanilla, lemon peel and the 6 tbsp. 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" round tip. Pipe 2" 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 the 1 tbsp. of butter over low heat. Add confectioners
sugar, water, lemon juice and the 1 tsp. 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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