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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Anginetti Italian cookies Recipe

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This recipe for Anginetti Italian cookies is from The Buzzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3eggs
1/2 c. Milk
2tsp lemon extract
1/2c. Sugar
1/2c. Vegetable oil
3c. Flour
8tsp baking powder
Directions:
Directions:
Mix at medium speed the eggs, extract, sugar and oil.
Whisk the flour and baking powder together and then add to the egg mixture , mixing at a low speed. Mix until blended.
Dough should be soft and sticky.
If you feel the dough is too sticky or wet you can add more flour.
Drop dough by tsp onto a cookie sheet lined with parchment paper. Bake 8-10 minutes at 350º
Let cool on cookie rack and then frost.
LEMON FROSTING
6c. Confectionary sugar
2tsp lemon extract
1/2c. Water (can also use milk)
Number Of Servings:
Number Of Servings:
50 cookies
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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