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Angeletti



From the kitchen of Stephanie Knewasser



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Angeletti are airy almond cookies coated in almond glaze. Top with confetti or jimmie sprinkles.



Beat:

3 eggs

Beat until light & fluffy, about 5 min.

Set aside.


Cream:

1/2 c Crisco

2 tsp almond extract

1 tsp lemon extract

Add:

2 1/2 c flour

1 c confectioner sugar

1 Tbsp plus 3/4 tsp b. powder

Gradually add the beaten eggs while mixing the dry ingredients.

Roll dough into balls.

Place on ungreased sheets.

Bake @ 350 for 13 minutes.


Glaze:

2 Tbsp milk, warmed

1/4 tsp almond extract

1/4 tsp vanilla extract

1 c confectioner sugar

Stir glaz4e until smooth.

Dip a few cookie tops into glaze.

Quickly sprinkle with jimmies.

If the jimmies aren't sticking, it's because the glaze dried.


Let dry 24 hr before storing in airtight container.

Makes 45 cookies.


This uses an entire jar of jimmies!