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Italian Anginette Cookies Made Easy

Updated on July 4, 2017

Anginette's For Christmas

It's getting near to Christmas when tins of Anginette's start making their appearance all over the house, you know, the cookie with the colorful nonpareils sprinkled over a butter cookies base covered with glaze / icing (sometimes lemon flavored).

Italian Anginette Cookies
photo © by Judy Ferony

Many Italian Americans make Anginettes to bring to friends and family members on Christmas; bakeries usually have them all year round (without the rainbow colored nonpareils / sprinkles).

This recipe makes a huge tin of cookies the size of a hat box; feel free to half the recipe. I will try to make a batch this week when I have more time and photograph the process as well as get an idea of how many cookies you'll end up with (I usually don't bake in the Summer and these are only made in my house for Christmas). The prep time and total time depends on how fast you work; this is usually a whole day affair when I make them, there are cookies everywhere, that's why I divide the dough into a few batches (just in case I run out of steam or room).

  • Prep time: 2 hours
  • Cook time: 1 hour
  • Ready in: 3 hours
  • Yields: many

Ingredients

  • 7 cups flour
  • 10 eggs
  • 2 teaspoons of vanilla
  • 2 cups of sugar
  • 4 teaspoons of baking powder
  • 2 sticks of unsalted butter

Instructions

  1. Leave the two sticks of butter out till they get soft and cream (blend well) the sugar into it, add the 2 teaspoons of vanilla (blend well). In a separate bowl crack open your eggs and slightly beat them, add them to the creamed sugar/butter mixture. In a separate bowl sift 7 cups of flour and 4 teaspoons of baking powder together. Now add the dry ingredients to the wet ingredients, don't over work the dough or you'll end up with a tough cookie. I then chill the dough about 15 minutes and divide it into smaller batches. Form cookies into traditional Italian shapes like spirals,
  2. twists and S shapes.*Preheat Oven to 325* Bake on a cookie sheet covered with parchment paper for 10-15 minutes or until golden on the bottom, and let them cool completely on a drying rack.
  3. Make a glace' with milk and confectioners sugar. Dip the top of the cookie in the glaze and sit them on a drying rack. Sprinkle with little rainbow balls (or sprinkles) while the glaze is still wet and let them dry completely before putting them in a tin to bring as gifts.

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