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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Known as anginetti, these delicious cookies are made throughout southern
Italy. This Neapolitan interpretation is particularly lemony.
FOR COOKIES: Preheat oven to 350F. Line 2 baking sheets with fo
il. Using
electric mixer, beat sugar, unsalted butter, vanilla extract and grated
lemon peel in large bowl until blended. Add eggs 1 at a time, beating well
after each addition (mixture may appear curdled). Continue beating 1
minute. Combine flour and baking powder in small bowl. Add to butter
mixture and stir to form soft sticky dough.
Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe
2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips
dipped into water, press ends of each ring together into smooth ring. Bake
until golden brown, about 20 minutes. Meanwhile, prepare icing.
FOR ICING: Melt butter in heavy medium saucepan over low heat. Add sugar, 2
tablespoons water, lemon juice and vanilla extract 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. Immediately brush warm icing over hot cookies.
Cool iced cookies on sheets 2 minutes. Transfer on rack and cool
completely. (Can be prepared 1 day ahead. Store in airtight container.)
Contributor: Bon Appetit May 1995
| Ingredients:
4 43/249 Ounce(s) sugar
3/8 Cup(s) butter; softened
2 Teaspoon(s) vanilla
1 Teaspoon(s) grated lemon peel
3 large egg
1 27/625 Pound(s) all purpose flour
839/2413 Ounce(s) baking powder
1/16 Cup(s) butter
2 Cup(s) powdered sugar; sifted
2 Tablespoon(s) water; or more
6 Teaspoon(s) lemon juice (fresh) |
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