Would you mind sharing your two italian cookie recipes?? My moms side of the family always make tons of italian cookies and these two sound like good ones to add to our list. Thanks
Anginetti Cookies (Also known as Angenettes or Anginettes)
3 cups flour
1/2 cup sugar
3 tsp. baking powder
1/4 tsp baking soda
2 eggs
1/2 cup orange juice
1/2 cup vegetable oil
1 tsp. vanilla extract
In large bowl, sift together first four ingredients. In seperate bowl, beat eggs; add orange juice, oil and vanilla. Blend wet ingredients into dry ingredients. Mix well. If dough is too sticky (and it always is for me), add a little more flour. Take 1 heaping teaspoon of dough and roll between hands to form a small "snake". Coil onto lightly greased cookie sheet. Bake at 350 for 12 - 15 minutes or until lightly browned. Cool. Frost.
*Note: If often helps me to "dust" my hands with flour as I am forming the snake*
Frosting:
1 cup confectioners' sugar
1/2 or 1/4 tsp anise extract (This all depends on your taste; I use 1/4 tsp and find that a little goes a long way)
1 tbl milk
container of sprinkles (rainbow colored sprinkles or green & red sprinkles for Christmas)
Mix all ingredients well. Frosting should be slightly loose. To frost cookie, rub frosting on each cookie with finger. Sprinkle with sprinkles. Let set until dry. *If you think frosting is too stiff, add a bit more milk*
These cookies have been a big hit in my family for decades, especially at Christmas and Easter. These cookies keep best in a tightly covered tin or plastic container, lined with wax paper. It is best not to mix Anginetti cookies with other cookies, as the other cookies tend to absorb the flavor of the anise extract.
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