Tuesday, March 29, 2011
To really know oneself, I feel it's important to know where you came from. Being Italian is as much a part of my past heritage as it is a part of my current lifestyle. Many of the foods I make are Italian because that's the food I grew up learning to cook. I'm proud of my heritage and hope to pass on our family traditions and recipes, along with our love of food, family, and values. It's crucial for younger generations to carry on these traditions and appreciate for culture. So for this month's What's Baking challenge, I choose to Bake from Your Heritage.
There are certain foods that are very always made by my family, because they are recipes passed own through generations. This is one of them. These cookies, anginettes, were made by my Great Aunt Matt long before I was born. They're present at every family party and get-together I can remember. Some relatives in our family have a particular dish that is "their' thing". This was Aunt Matt's cookie. My grandmother has a particular cookie that is hers too, however it's not baked so we'll save that for some other time. Enjoy this favorite Italian cookie, from my home to yours!
Anginettes (Italian Cookies with Lemon Glaze)
2 1/2 pounds flour
1 tbsp baking soda
5 1/2 tsp baking powder
1 1/2 cup sugar, plus 1 tsp
1 1/2 tsp vanilla
6 eggs, beaten
1 cup whole milk
3/4 cup crisco
1. In a large bow, mix together the dry ingredients; flour, baking soda, and baking powder. Set aside.
2. In the bowl of a stand mixer, combine the sugar, vanilla, eggs, and Crisco.
3. Alternately add dry ingredients and milk a little bit each time until batter is smooth and not sticky.
4. Roll dough into 1" balls and drop on a cookie sheet lined with parchment paper about an inch apart.
5. Bake in a 350 degree oven for 10-15 minutes. Place tray on bottom rack of oven then halfway through baking rotate to top rack and replace with a new filled cookie sheet.
6. Cookies are done when slightly golden brown. Set aside to cool while making lemon glaze.
*Yields about 7-8 dozen one inch round cookies*
3 1/2 -4 lbs confectionery sugar
juice of 5-6 lemons
a few tbsp cold water
1. Mix together the sugar and lemon juice.
2. Add a few drops of cold water, little bits at a time, until the icing is thick an has no lumps.
3. Dip cookies upside down in glaze to coat the cookie tops and place on wax paper to dry.
4. Add sprinkles before the glaze hardens. Enjoy!!
Stay tuned for the full What's Baking Round-up in the next few days!