The Italian Cookies with Lemon Glaze

The Italian cookies with lemon glaze or Anginettes. There are certain foods that are very always made by my family, because they are recipes passed own through generations.

This is one of them.

These cookies, anginettes, were made by my Great Grandma long before I was born.

SERVING: Yields about 7-8 dozen one inch round cookies

INGREDIENTS:

• 2 1/2 pounds flour
• 1 tbsp baking soda
• 5 1/2 tsp baking powder
• 1 1/2 cup sugar, plus 1 tsp
• 1 1/2 tsp vanilla
• 6 eggs, beaten
• 1 cup whole milk
• 3/4 cup crisco
  
  

METHOD:

1. In a large bow, mix together the dry ingredients; flour, baking soda, and baking powder. Set aside.
2. In the bowl of a stand mixer, combine the sugar, vanilla, eggs, and Crisco.
3. Alternately add dry ingredients and milk a little bit each time until batter is smooth and not sticky.
4. Roll dough into 1″ balls and drop on a cookie sheet lined with parchment paper about an inch apart.
5. Bake in a 350 degree oven for 10-15 minutes. Place tray on bottom rack of oven then halfway through baking rotate to top rack and replace with a new filled cookie sheet.
6. Cookies are done when slightly golden brown. Set aside to cool while making lemon glaze.
   
   

   LEMON GLAZE

INGREDIENTS:

• 3 1/2 -4 lbs confectionery sugar
• juice of 5-6 lemons
• a few tbsp cold water
• sprinkles/nonpareils

METHOD:

1. Mix together the sugar and lemon juice.
2. Add a few drops of cold water, little bits at a time, until the icing is thick an has no lumps.
3. Dip cookies upside down in glaze to coat the cookie tops and place on wax paper to dry.
4. Add sprinkles before the glaze hardens. Enjoy!!