Best 6 Ginetti Italian Puff Cookies Recipes

GRANDMA ROSES ITALIAN GENETTIS 1946

Steps:

• Beat eggs with oil and sugar five minutes.
• Combine the milk and anise flavour.
• Combine the flour and salt and baking powder.
• Add dry ingredients into wet ingredients.
• Make a soft, very soft dough.
• Soft but not sticky.
• If you add too much flour they will be dry cookies.
• Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
• Bake on parchment lined cookie sheet.
• Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
• Tops should have no colour.
• Frost with a glaze of , icing powder, and anise flavour; drop of milk.

ANGINETTI, ITALIAN LEMON KNOT COOKIES

Steps:

• If you prefer, dough can be made the day before which makes it nice and chilled to work with, or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
• In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
• In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
• When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
• Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
• To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
• Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
• Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
• Cool on racks.
• LIMONCELLO ICING
• One and one half cups of powdered sugar
• Five tablespoons of limoncello Liqueur
• zest of 1 lemon
• TRADITIONAL LEMON ICING
• One and one half cups of powdered sugar
• zest of 1 lemon
• One half teaspoon of lemon extract
• and lemon juice to get the right consistency.
• I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.
• After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.
• You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you'll be eating them.

ANGINETTI

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

PUMPKIN PUFF COOKIES

Steps:

• Combine flour, soda, powder, cinnamon, nutmeg & salt.
• In a separate bowl cream butter & sugar - add pumpkin, egg, & vanilla. Beat until light & creamy.
• Mix in dry ingredients until well blended.
• Drop by tablespoon onto greased cookie sheet.
• Bake @ 350 for 15-20 minutes or just until edges are beginning to brown. COOKIES WILL STILL BE VERY SOFT when removed from oven.
• Allow to cool on rack.
• Drizzle glaze over top of cookies.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

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.