Nonna’s Anginettes a treasured treat

(Anginettes are light and citrusy)

Holiday cookie baking is in full swing in my kitchen. I am in elf-mode overdrive, squirreling away cookies to give as gifts and to bring to gatherings this time of year.

I know, I posted several recipes for cookies last week, but I always seem to gravitate toward my family favorites: biscotti, chocolate chippers, pizzelles and the most cherished of recipes, Vin’s Anginettes.

Vin is like a Nonna to me, bless her soul. She is a young 98 years old and bright as the morning sun.
I posted this recipe a couple of years ago in honor of Mother’s Day, when we took Vin out for a celebratory brunch (that’s her, pictured above). Her days in the kitchen making dishes for a big feast have waned, but she still shares so much through her stories and just being in her presence.

These cookies remind me of the ones my late mother used to make every holiday season.
Chewy and not-too-sweet, these cake-like cookies were glazed and peppered with colorful sprinkles, which was my job in the kitchen helping Mom.
Vin’s recipe has a subtle citrus flavor of orange in the cookie and lemon in the glaze.
One recipe makes a big batch — about 72 cookies. They store well in tins, layered between wax paper, so they are perfect for company around the holidays or tied in pretty cellophane bags for gift-giving.

I am going to submit this recipe for Eat Christmas Cookies over at Susan’s Food Blogga. If you haven’t gotten your fill of Christmas cookies yet, check out the roundup of amazing cookie recipes on her site. Prepare to be dazzled.

Another recipe follows for basic pizzelles, another Italian cookie that is made with a special iron press or an electric pizzelle maker, which my husband gave me for my birthday last year. These are fun to make, and can be molded into cones or shaped over little cups when they are warm from the press to use for ice cream or to hold other confections or fruit.
The batter is basic; you can add cocoa powder or other flavorings such as orange or almond extract and crushed nuts for a variety of tastes.

Vin’s Anginettes

For the cookies:

1. 6-7 cups flour
2. 6 teaspoons baking powder
3. 1 cup sugar
4. 1 cup peanut oil
5. 1 cup freshly squeezed orange juice
6. 4 eggs
7. 2 tablespoons vanilla extract

Sift together the flour, baking powder and sugar in a big bowl; make a well in the center and add the oil, orange juice, vanilla and eggs. (This can also be done in a large stand mixer or using a hand-held beater.)

Gradually incorporate the flour mixture until well blended.

Knead lightly.

Divide the dough into fourths, and then cut off little balls to roll out into “rope” strips of about 6 inches.

Cut and twist into a design (such as a knot or pretzel).

Bake in a 350-degree preheated oven on a greased cookie sheet until lightly browned, about 8 to 12 minutes.

For the frosting:

1. About 1 box of confectioner’s sugar
2. 1 tablespoon lemon juice
3. milk

Mix together the sugar and lemon and enough milk until you get the desired consistency.

Frost the cooled cookies with a brush.

Allow to dry completely before storing in cookie tins.

Basic Pizzelles

3 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 stick unsalted butter, melted
1 teaspoon grated lemon zest
1 teaspoon anise seeds
1 3/4 cups all purpose flour
2 teaspoon baking powder
Dash of cinnamon

Melt butter; set aside.
Beat the eggs and sugar until light and fluffy.
Add melted butter, vanilla and lemon zest.
Sift together the flour, baking powder and cinnamon. Add the anise seeds.
Add half the flour mixture to the wet ingredients and fold in until just blended.
Add remaining flour mixture and fold in it gently.
Heat the pizzelle maker.
Place about 1 tablespoon of the batter on the patterns, just behind the center (as you close the iron the batter will be pushed forward).
Bake until golden brown, about 30 seconds.
Remove to a rack and allow the pizzelles to cool.
Dust them with confectioner’s sugar before serving.