Tuesday, January 24, 2012

Angeletti Cookies- Round Two

Remember this post from Thanksgiving two years ago?  And then this semi failure first round?  Well I finally got around to trying another recipe that I found on Real Simple, but this one's frosting did not have any anise in it.  I made it up by dividing the amount of vanilla in half and using anise extract for the other half.  
I had to get these sprinkles, they were so pretty! 
The frosting was really tasty, but I didn't mix up enough of it.  I always have too much most of the time so I halved it.  I don't advise it on this recipe.  It's too tasty to not have the cookies completely covered.  I think these cookies without the frosting were better than my Thanksgiving mother's cookies.  Maybe if I had the frosting right, they might have been close to perfection.  Much better than round one. 

Angeletti Cookies
makes about 24 cookies

  • 8 tablespoons (1 stick) unsalted butter,
  • melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour, spooned and
  • leveled, plus more for rolling the dough
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2/3 cups confectioners’ sugar
  • 1/8 teaspoon anise extract plus a teanny bit more- overflow
  • 1/8 teaspoon pure vanilla extract
  • sprinkles, for decoration (optional)

  1.  Heat oven to 375° F. 
  2. In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended.  Add the flour, baking powder, and salt and mix until just combined (do not over mix).  
  3. With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. 
  4. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes.  Transfer to a rack to cool completely. 
  5. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary). 
  6. Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Sprinkle the tops.   Allow the glaze to set, about 20 minutes.

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