Best Anginetti Recipes

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ANGINETTI

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

ANGINETTI CREAM PUFF COOKIES

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

ANGINETTI

Steps:

• Preheat oven to 350 degrees F. Line cookie 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 prepared cookie sheet.
• With moistened fingertips, 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. Thin with more water if icing is too thick to brush.
• 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.

ANGINETTI CREAM PUFFS

Steps:

• 1. Slice Anginetti in two.
• 2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
• 3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!

STELLA DORO ANGINETTI'S

Steps:

• Drain most of the juice from pineapple;
• Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
• Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
• Refrigerate before serving.

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. 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. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. 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.

ANGINETTI COOKIES

Steps:

• 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.

ANGINETTI (LEMON DROP COOKIES)

Steps:

• 1. In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar, and oil until well blended. 2.On low speed, add flour and baking powder. Mix until just blended. The dough should be soft and sticky. 3.Lightly dust the dough and your fingers with a little additional flour. Drop the dough from a teaspoon onto a lightly greased cookie sheet, spacing the cookies 2 inches apart. 4.Bake immediately for 8-10 minutes, or until slightly browned. Remove cookie sheet from oven. Using a metal spatula, remove cookies from sheet onto wire racks. Cool on wire racks.
• 2. Frost with Lemon Confectioners' Frosting (see the following recipe)
• 3. 6 cups confectioners' sugar 2 teaspoons vanilla extract (or use lemon extract or orange extract) 1/2 cup water ( or lemon juice, or orange juice)
• 4. in an electric mixer on medium speed, beat all ingredients until smooth. Using a metal spatula, frost the tops of the cookies. the frosting will drip down the sides and coat the cookies. Dry the frosted cookies on wire cooling racks. Store in airtight container.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

STELLA DORO ANGINETTI'S

Steps:

• 1. Drain most of the juice from pineapple;
• 2. Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
• 3. Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
• 4. Refrigerate before serving.

ANGINETTI CREAM PUFFS RECIPE - (5/5)

Steps:

• Prepare cookies by slicing off the tops. Drain pineapple, leaving a little juice. Beat Cool Whip and cream cheese for one minute. Add crushed pineapple and blend for one minute. Put filling on bottom layer of cookies and replace tops.

EASY ANGINETTI COOKIE CREAMPUFFS

Steps:

• -Prepare Anginetti cookies by slicing off tops. Hold aside. -Drain crushed pineapple leaving a little juice. -Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. -Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. -Drop filling from tablespoon onto bottom layers of cookies, replace tops. -Refrigerate puffs until ready to serve. -Filling should be enough to fill all or most of the cookies in this package

ANGINETTI (ITALIAN LEMON COOKIES)

Steps:

• Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth. Frost the tops of each cookie with a metal spatula. Allow cookies to dry before stacking. Store in an airtight container. ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (3.9/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ANGINETTI (ITALIAN EGG BISCUITS)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper.
• In a large mixer bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough will be soft and sticky. Cover the bowl and wrap with plastic wrap. Chill at least 2 hours or overnight.
• Preheat the oven 350. Line two large baking sheets with parchment. Spray lightly with cooking spray.
• Using a medium scoop (approx. 2 tablespoons) place dough on baking sheet about an inch apart. Bake 12 minutes. These will not brown. If they turn brown you have overbaked them. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.
• To make the glaze:
• Combine the confectioners' sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze is as thick as heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ANGINETTI CREAM PUFFS

Steps:

• Drain pineapple. Mix cool whip & cream cheese for 1 minute. Add crushed pineapple and blend for about 1 minute at low speed. Drop filling from tablespoons onto bottom layer of cookie. Replace tops and refrigerate over night. Sprinkle with powdered sugar.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.