Best Jeanettes Italian Oil Cookies Recipes

GRANDMA ROSES ITALIAN GENETTIS 1946

Steps:

• Beat eggs with oil and sugar five minutes.
• Combine the milk and anise flavour.
• Combine the flour and salt and baking powder.
• Add dry ingredients into wet ingredients.
• Make a soft, very soft dough.
• Soft but not sticky.
• If you add too much flour they will be dry cookies.
• Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
• Bake on parchment lined cookie sheet.
• Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
• Tops should have no colour.
• Frost with a glaze of , icing powder, and anise flavour; drop of milk.

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.

JEANETTE'S ITALIAN OIL COOKIES

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together - dough will be a bit sticky, roll in 1 inch balls. Place on ungreased cookie sheet about a 1/2 inch apart.
• Bake for 8-11 minutes. Let cookies cool for about 2-3 minutes and transfer to wax or parchment paper.
• Mix confectioners' sugar and milk until drizzly. Dip each cookie top into icing, and sprinkle with colored sugar or non-pariels. For Holidays, you can add food coloring to icing for a decorative touch.

JEANETTE COOKIES (MRS. CECE) RECIPE - (4.2/5)

Steps:

• Mix flour, baking powder, sugar and crisco Beat eggs and vanilla Combine and knead. If stickty add a little more flour. Roll small chunks into logs then form into 6 rounds. Bake at 350* for 10 min. Combine Butter. Confectioners sugar, Little milk, and drop lemon extract (optional). Stir until belnded and smooth. Dip cookies and dip into sprinkles

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.