Best 10 Anginetti Recipes

ANGINETTI CREAM PUFF COOKIES

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

ANGINETTI

Steps:

• Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
• In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
• Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared cookie sheet.
• With moistened fingertips, press ends of each ring together to form a smooth ring.
• Bake about 20 minutes or until golden brown.
• To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
• Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

ANGINETTI CREAM PUFFS

Steps:

• 1. Slice Anginetti in two.
• 2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
• 3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!

STELLA DORO ANGINETTI'S

Steps:

• Drain most of the juice from pineapple;
• Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
• Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
• Refrigerate before serving.

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

ANGINETTI CREAM PUFFS RECIPE - (5/5)

Steps:

• Prepare cookies by slicing off the tops. Drain pineapple, leaving a little juice. Beat Cool Whip and cream cheese for one minute. Add crushed pineapple and blend for one minute. Put filling on bottom layer of cookies and replace tops.

ANGINETTI COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons
• of butter with an electric mixer until well blended. Add eggs one
• at a time, beating well after each addition. Continue to beat for
• 1 minute.
• Stir in flour and baking powder (will be a soft, sticky dough).
• Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
• Pipe 2-inch diameter rings onto the parchment paper.
• Wet your fingertips and press ends of each ring together to form
• a smooth ring. Bake about 20 minutes or until golden brown.
• To make icing: Melt 1 tablespoon of butter over low heat. Add
• sugar, water, lemon juice and vanilla and whisk until sugar melts
• and mixture is heated through. If icing is too thick to brush easily,
• add more water to thin. Remove cookies from oven and immediately
• brush warm icing over hot cookies. Cool iced cookies on sheet for
• 2 minutes. Transfer to a rack and cool completely.

STELLA DORO ANGINETTI'S

Steps:

• 1. Drain most of the juice from pineapple;
• 2. Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
• 3. Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
• 4. Refrigerate before serving.

EASY ANGINETTI COOKIE CREAMPUFFS

Steps:

• -Prepare Anginetti cookies by slicing off tops. Hold aside. -Drain crushed pineapple leaving a little juice. -Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. -Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. -Drop filling from tablespoon onto bottom layers of cookies, replace tops. -Refrigerate puffs until ready to serve. -Filling should be enough to fill all or most of the cookies in this package

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.