Best Anginettes Or Orange Juice Cookies Recipes

ANGINETTES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

ANGINETTES RECIPE - (3.3/5)

Steps:

• 1. Combine wet and dry ingredients separately 2. Next, mix both in one brown until it makes one ball of dough 3. Spoon onto baking sheet (tsp) 4. Bake at 350*F for 12 minutes or until bottom of cookie is golden brown 5. Mix frosting ingredients together 6. Apply frosting with a tsp. Frost 8-10 cookies then apply sprinkles

ANGINETTI

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

ORANGE JUICE COOKIES

Steps:

• Combine flour,soda and salt and sift 3 times.
• Cream the butter until it is light and lemon colored,add sugar gradually,beating after each addition.
• Add beaten eggs slowly to creamed mixture.
• Alternately add sifted ingredients and orange juice,beating until smooth after each addition.
• Add coconut.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Sprinkle with coconut if desired.
• Bake at 400 for 10-12 minutes.
• Cool.

ANGINETTI COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons
• of butter with an electric mixer until well blended. Add eggs one
• at a time, beating well after each addition. Continue to beat for
• 1 minute.
• Stir in flour and baking powder (will be a soft, sticky dough).
• Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
• Pipe 2-inch diameter rings onto the parchment paper.
• Wet your fingertips and press ends of each ring together to form
• a smooth ring. Bake about 20 minutes or until golden brown.
• To make icing: Melt 1 tablespoon of butter over low heat. Add
• sugar, water, lemon juice and vanilla and whisk until sugar melts
• and mixture is heated through. If icing is too thick to brush easily,
• add more water to thin. Remove cookies from oven and immediately
• brush warm icing over hot cookies. Cool iced cookies on sheet for
• 2 minutes. Transfer to a rack and cool completely.