ANGINETTI (ITALIAN EGG BISCUITS)

Anginetti (Italian Egg Biscuits) image

Provided by @MakeItYours

Number Of Ingredients 13

Makes approx 45 cookies
4 cups all-purpose flour
3 ½ teaspoons baking powder
Pinch salt
1 cup sugar
½ cup solid vegetable shortening
3 large eggs
½ cup milk
2 tablespoon lemon juice (I use fresh my Mom uses the juice in the bottle)
Glaze
1 ½ cups confectioners' sugar
1 tablespoon lemon juice
Warm water

Steps:

Sift together the flour baking powder and salt onto a piece of wax paper.
In a large mixer bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough will be soft and sticky. Cover the bowl and wrap with plastic wrap. Chill at least 2 hours or overnight.
Preheat the oven 350. Line two large baking sheets with parchment. Spray lightly with cooking spray.
Using a medium scoop (approx. 2 tablespoons) place dough on baking sheet about an inch apart. Bake 12 minutes. These will not brown. If they turn brown you have overbaked them. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.
To make the glaze:
Combine the confectioners' sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze is as thick as heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.