Nonnie’s Anginettes

sweets / nonnie / baking

(*NONNIE RECIPE) if you were to ask me the one thing I know for certain, its that I will be eating anginettes this year, and every year at christmas. these are my favorite italian cookies by farrrrrrr. they are such a classic around the holidays, and I think that’s why the recipe is designed to make so many! they are meant for big gatherings and sharing with your family and friends! there are so many memories of Nonnie in her little kitchen making these in big batches and my siblings and I icing them for her all afternoon long. I am officially starting the petition that these cookies should be around for more than just holidays because I need them more than once a year.

they are so fluffy and soft and I love to add a hint of lemon to the icing to give it just a little freshness. I also made them mini sized and you can just pop them in your mouth. last thing to mention is that these are sooooooo few ingredients to make. and you probably have 99% percent of the ingredients already in your kitchen!

Nonnie’s Anginette’s

ingredients:

• 4 eggs

• 4 tsp vanilla

• 1 cup sugar

• 1 1/2 cup crisco

• 4 cups all purpose flour

• 4 tsp baking powder

• pinch of salt

• 2 cups powdered sugar

• 1-2 tbsp water

• squeeze of lemon

• rainbow sprinkles (optional)

directions:

1. preheat your oven to 350.

2. in a stand mixer, beat the eggs and vanilla together..

3. add in the sugar and crisco and beat for 4 minutes until everything is incorporated completely.

4. in a separate bowl, mix the flour, baking powder and salt together.

5. pour the egg mixture into the flour mixture and fold with a spatula until dough is fully formed

6. roll the dough into tiny 1/2” balls and space out on a baking sheet lined with parchment paper. you do not need to grease the parchment paper. make sure to spread them out a couple inches because they will grow.

7. bake for 14 minutes, but checking to see that they are not fully hardened. you want them still slightly soft to the touch so they harden completely once they cool. you will have to bake these in batches but that’s okay, since it will give you time in between to start icing.

8. transfer the baked cookies onto a wire rack that is sitting on top a tray or baking sheet. let the cookies cool completely.

9. while the first batch is baking, mix the powdered sugar in a bowl with the squeeze of lemon. add in a 1/2 tbsp of water at a time. the icing should not be super liquidy.

10. working with a couple cookies at a time, dip and roll the tops of the cookies into the icing and place back on the wire rack. while the icing is still wet, sprinkle the sprinkles (lol). keep this process going until all the cookies are done.

11. let the icing harden completely before serving (shouldn’t be too long). enjoy!