Anginetti

These attractive Italian cookies have a lovely lemon flavor that is refreshing and perfect for any time of the year.

Anginetti

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    Ingredients

    1/2 cup white sugar 2 teaspoons baking powder
    6 tablespoons softened unsalted butter 1 tablespoon butter
    2 teaspoons pure vanilla extract & later 1 teaspoon pure vanilla extract 3 cups sifted powdered sugar
    1 teaspoon freshly grated lemon peel 2 tablespoons water
    3 eggs 2 tablespoons lemon juice
    2 cups flour

    directions

    Prep: 1 hour 5 min (65 mins) Total:
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    • 1

      Preheat the oven to 350 degrees and line cookie sheets with parchment paper.

    • 2

      In a large bowl, cream the sugar and six tablespoons butter together until light and fluffy.

    • 3

      Add the vanilla and lemon peel.

    • 4

      Beat in the eggs one at a time, mixing well after each addition.

    • 5

      In a small bowl, whisk together the flour and baking powder, then add to the butter mixture to form a very soft dough.

    • 6

      Spoon the dough into a pastry bag with a three-eighths-inch round or star tip.

    • 7

      Carefully pipe rings onto the prepared cookie sheets.

    • 8

      Using a little bit of water, smooth the rings where they join to make a seamless circle.

    • 9

      Bake 16 to 18 minutes or until golden brown.

    • 10

      Melt the one tablespoon of butter over low heat in a small heavy saucepan.

    • 11

      Add the sugar, water, lemon juice and vanilla and whisk until the sugar melts.

    • 12

      Remove the cookies from the oven and quickly brush hot icing over them.

    • 13

      Cool the iced cookies on the cookie sheets for three minutes.

    • 14

      Carefully transfer to a wire rack and cool completely.

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