Chef Paulette's Anginetti Cookies - WSMV Channel 4

Chef Paulette's Anginetti Cookies

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Ingredients

For the cookies:

½ stick unsalted butter

5 tablespoons sugar

3 eggs

1 teaspoon vanilla

2 cups flour plus 2 tablespoons

4 teaspoons baking powder

¼ salt

For the icing:

2 tablespoons unsalted butter, very soft

1 ¼ cups powdered sugar

2 drops lemon extract

Preheat the oven to 375 degrees.

Make the cookies:

Cream butter and sugar till smooth. Add eggs, vanilla, and lemon extract. Beat to combine. In a separate bowl whisk together the flour and baking powder. Add to the butter-sugar-egg mixture. Beat to combine until a dough forms. Don't over mix. Pinch off one-inch pieces of dough and shape into balls. Place on a baking sheet. Continue with the rest of the dough.

Bake in the middle of the oven for about 15 minutes until cookies are slightly colored golden-tan. Use a spatula to gentle move cookies from baking pan to a rack (or open a brown paper bag flat and let cool on that).

Make the icing:

In a medium mixing bowl, use a spoon to mash the butter flat. Add the sugar. Run tap water until it is very hot. Drizzle in a little hot water – just start with about a teaspoon – and stir to combine, mixing quickly to incorporate the butter. Add more water little by little until you reach a good consistency…like honey.

When cookies are cool, dip them top-first into the icing, then stand them icing-side up on a flat surface. Continue with all the cookies. You can store cookies in airtight tins once the icing has dried and set.

 

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