Description
Authentic Anginetti recipe. These Italian Knot cookies are super soft and topped with a simple glaze, then sprinkles or a delicious lemon zest. Fun, festive, and super kid friendly!
Ingredients
Cookies
- 228 grams Unsalted Butter ((1 cup or 2 sticks) room temperature )
- 250 grams Confectioners Sugar ((1½ cups + 3 tbsp))
- 6 Whole Large Eggs
- 1 teaspoon of Vanilla Extract
- 1 teaspoon Kosher Salt
- 600-720 grams All Purpose Flour ((5 or 6 cups) of )
- 6 teaspoons Baking Powder
- 1-2 Lemons (zested (Optional; Use for Lemon Drop Cookies))
Simple Glaze for Italian Sprinkle Cookies
- 625 grams Confectioner’s Sugar ((5 cups) )
- 1/3-1/2 cup of Milk
- 2 teaspoons Vanilla Extract
- Sprinkles
Lemon Glaze for Italian Lemon Drop Cookies
- 1 Lemon (can juice the lemon you zested for the dough recipe)
- 625 grams Confectioner’s Sugar ((5 cups) )
- 1/3-1/2 cup Milk
Instructions
Cue Up The Episode!
- Make sure to listen to Tina on The Storied Recipe Podcast, Great American Bakeoff Winner Tina Zaccardi while you make her Anginetti Cookies recipe!
Make The Recipe
- Heat oven to 350°F/176.6°C.
Cookies
- Cream butter and confectioner’s sugar until smooth, about 2-3 minutes.
- If making Lemon Drop Cookies, add the zest of 1-2 lemons now. (See Note 1)
- Add eggs one at a time mixing until incorporated. Mix in vanilla extract.
- Next add 1 cup of flour, the salt, and 1 teaspoon of baking powder at a time and beat with the mixer on low until just incorporated. Continue adding 1 cup of flour and one teaspoon of baking powder until you have added 5 cups of the flour mixture.
- Whisk together the remaining cup of flour and teaspoon of baking powder.
- On a lightly floured surface (sprinkle half of the remaining flour onto your surface), and remove the dough from the bowl, and place it on top of the flour. It is a sticky dough. Flour your hands and gently incorporate, by kneading, as much flour as you need so that the dough is smooth but is still the slightest bit sticky.
- Shape the dough into cookies by taking a 20 gram ball of dough and rolling it into a rope 4” long and creating a knot.
- Bake cookies in preheated oven for 15 minutes or until light golden brown.
Glaze
- Whisk together the confectioner’s sugar, vanilla extract and enough milk to make a thin glaze that can be poured.
- Arrange the cookies on a wire rack over a baking sheet and pour the glaze over the cookies to cover. Apply your favorite sprinkles or, if desired, additional lemon zest.
- Makes 6-7 dozen.
- Enjoy with a cup of tea or as sweet treats during family gatherings!
Notes
- Note 1: For Citrus (Lemon, Orange, Lime) Flavored Cookies: FIRST: zest 1 (or 2) fruits into the butter/sugar mixture. SECOND: replace one teaspoon of vanilla with a teaspoon of lemon/orange extract. THIRD, juice the fruit you zested and add that to the powdered sugar (instead of the vanilla extract). Add milk to achieve the desired consistency.
- For Almond or Anise Flavored Cookies: Simply replace the 1 tablespoon of vanilla in the dough with any extract you prefer – lemon, anise, and almond are most common. Second, replace the two teaspoons of vanilla in the glaze as well.
- Make sure to listen to Tina on The Storied Recipe Podcast, Great American Bakeoff Winner Tina Zaccardi while you make her Anginetti Cookies recipe!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Baking, Cookies
- Cuisine: Mediterranean, Western European
Nutrition
- Calories: 107
- Sugar: 12
- Sodium: 74
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 19
- Fiber: 0.2
- Protein: 1
- Cholesterol: 21