Anginetti Recipe
User Reviews
5
Anginetti Recipe
Description
The Anginetti cookie dough combines sugar, softened butter, eggs, and anise extract for distinctive flavor. Flour, baking powder, and salt are sifted in and mixed gently to maintain a soft, sticky consistency. Refrigerating the dough for 30 minutes firms it for shaping.
Dropped by small scoop onto parchment-lined sheets, the cookies bake at 350°F until just lightly golden, preventing dryness. After cooling, each cookie is dipped into a glaze made from confectioners' sugar, milk, and flavor extract, then topped with sprinkles while the glaze is wet to allow proper adhesion.
These delicate cookies can be stored in an airtight container and are suited for festive occasions or everyday treats. Their soft crumb and subtle anise flavor make them a gentle sweet bite, complemented by the colorful glaze.
Careful measurement of flour and cooling before glazing ensures optimal texture and appearance. Cookies can be frozen unfrosted and glazed after thawing without sacrificing quality.
Ingredients
Anginetti Cookies
- ½ cup granulated sugar
- ¼ cup butter softened
- 3 large egg room temperature
- 1 ½ teaspoons anise extract or flavor with pure vanilla, orange, almond, or lemon extracts
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
Glaze
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon almond vanilla, or lemon extract (or extract of choice)
- colored sprinkles for decoration
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper an set aside.
- In a large mixing bowl cream butter and sugar with a hand mixer. Add eggs and lemon extract and beat well until incorporated.
- Sift in the dry ingredients: flour, baking powder and salt; Mix again on low speed until incorporated.
- The dough should be soft and sticky. Refrigerate for 30 minutes.
- With a small cookie scoop, drop dough 1-inch balls onto prepared baking sheets spacing them about 2-inches apart.
- Bake cookies for about 12 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheets and allow to cool completely on wire racks.
- For glaze, combine confectioners' sugar, milk and lemon extract and mix until smooth.
- Dip each cookie into the glaze. Top with sprinkles. Tip: dip in glaze and top with sprinkles just before serving. Allow cookies to dry before stacking.
- Store in an airtight container.
Notes
- Chill dough for 30 minutes to improve handling and prevent spreading during baking.
- Measure flour using the spoon-and-level method or weigh 240 grams to avoid dense cookies.
- Bake until just lightly golden to keep cookies tender and avoid dryness.
- Cool cookies completely before glazing to prevent the glaze from melting.
- Dip and add sprinkles immediately before the glaze sets for best decoration adherence.
- Store in an airtight container and consider freezing unfrosted cookies for later glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 64mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 96IU | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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