This is a print preview of "Anginetti Bite-Sized Italy copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

Anginetti Bite-Sized Italy copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati

Anginetti Bite-Sized Italy copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
Cook time: Servings: 40 cookies

Ingredients

  • Cookies:
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 6 tbsp butter
  • ½-cup skim milk
  • ½-cup regular sugar (or Splenda)
  • 3 whole eggs or ¾ cup of Egg Beaters
  • 3 -j1/2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Icing:
  • 1 tsp vanilla extract
  • 1 tbsp fresh squeezed lemon juice
  • 1-cup confectioners’ sugar
  • 1 tbsp water

Directions

  1. Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.
  2. In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.
  3. On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.
  4. Bake 10-12 minutes, or until light golden brown.
  5. Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.