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| Angeletti Cookies |
From the kitchen of Stephanie Knewasser. This recipe was in
a Taste of Home publication. It's an airy cookie.
a Taste of Home publication. It's an airy cookie.
Beat: 3 eggs
Beat until light & fluffy, about 5 min.
Add: 2 1/2 c flour
1 c confectioner sugar
1 Tbsp plus 3/4 tsp b. powder
1/2 c oil
2 tsp almond extract
3/4 tsp lemon extract
Mix well on low until it clumps together.
It will be oily.
Roll dough into balls.
Place on ungreased sheets.
Bake @ 350 for 13 minutes.
Glaze: 1/4 c milk, warmed
1/2 tsp almond extract
1/2 tsp vanilla extract
1 3/4 c plus 2 Tbsp confectioner sugar
Stir glaze until smooth.
Dip* cookie tops into glaze.
Quickly sprinkle with colored jimmies.**
Let dry 24 hr before storing in airtight container.
Makes 45 cookies.
* Use a fork or spoon to help control
the cookie while dipping.
** This uses an entire jar of jimmies!
Beat until light & fluffy, about 5 min.
Add: 2 1/2 c flour
1 c confectioner sugar
1 Tbsp plus 3/4 tsp b. powder
1/2 c oil
2 tsp almond extract
3/4 tsp lemon extract
Mix well on low until it clumps together.
It will be oily.
Roll dough into balls.
Place on ungreased sheets.
Bake @ 350 for 13 minutes.
Glaze: 1/4 c milk, warmed
1/2 tsp almond extract
1/2 tsp vanilla extract
1 3/4 c plus 2 Tbsp confectioner sugar
Stir glaze until smooth.
Dip* cookie tops into glaze.
Quickly sprinkle with colored jimmies.**
Let dry 24 hr before storing in airtight container.
Makes 45 cookies.
* Use a fork or spoon to help control
the cookie while dipping.
** This uses an entire jar of jimmies!
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