Italian Anginetti cookies are soft, cake-like cookies that are so delicious you can’t stop eating them. Traditionally, these cookies are made for Christmas, Easter and weddings so I change up the sprinkles based on the occasion. I flavor mine with vanilla but many people use lemon. Those are very good. But this version is my favorite.
3½ Cups All-Purpose Flour
2 Tablespoon Baking Powder
⅛ Teaspoon Salt
1 Cup Sugar
1 Cup Vegetable Shortening
2 Teaspoons Vanilla Extract
2 Cups Confectioners’ Sugar
2 Tablespoons Butter, Melted
½ Cup Heavy Cream
¾ Teaspoon Vanilla Extract
Colored Sprinkles for Decoration (optional)
Preheat the oven to 375° F. Line baking sheets with parchment paper.
In a bowl, combine the flour, baking powder and salt.
Using an electric mixer (or a hand mixer), cream the eggs and the sugar (about 2 minutes).
Add in the vegetable shortening and vanilla. Combine well and then gradually add in the flour mixture to form the dough.
Next, roll the dough into small balls (about a tablespoon each).
Place each ball about 1” away from each other on the parchment paper.
Bake for 11 minutes until the tops of the cookies begin to crackle a little and the bottom is light brown. Be sure to watch the clock. You do not want to overbake these. Remove from the oven and cool completely.
For the icing, mix the confectioners’ sugar, butter, heavy cream and vanilla in a bowl. If it is too thick, add in a little more cream.
Dip the top of each cookie in the icing and add sprinkles.