Let’s talk cookies! And we’re talkin’ about the Anginette. They are the little round soft vanilla cookies with icing and sprinkles. Remember these?
We posted a picture of them on our Facebook page and found out some really great information. Some people call them Wedding Balls or Longinettes and even Taralis. We had never heard of those names, but love it!
Our friend Regina DeSimone says her family calls them Dedulutes, (we can’t even say it), and shared her frosting tip… by heating the milk until almost boiling and then adding the powdered sugar, the frosting will harden quicker after the cookies are frosted. Who knew? Mom told us to add orange juice to the batter, it will make the cookies tender and delicate. But watch the amount of baking powder you use – too much and it will make the cookies bitter and hard. Some people even use ricotta cheese or sour cream to make them very moist.
Wow, such a little cookie but filled with such big memories and wonderful stories!
Anginette Italian Cookies
- 4 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 sticks butter
- 1 cup sugar
- 6 eggs
- 2 teaspoons vanilla
- 2 teaspoons anise
In a bowl, mix flour, baking powder and salt. Set aside. In the bowl of your mixer, cream butter and sugar, add eggs one at a time and beat after each.
Add vanilla and anise flavorings. Chill in fridge at least one hour.
Bake in preheated oven at 350 degrees for about 11 minutes.
For more great recipes and ideas, visit the Twice Baked Twins website.