I made these cookies today -- they a almond/lemon flavored Italian cookie dipped in a powdered sugar glaze and sprinkled with sprinkles. They're not a Christmas cookie but I thought they would be a good one if the sprinkles were red and green! They're a good little cookie!
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Made doughs for chocolate chips, peanut butter, molasses and oatmeal over weekend. WIll start baking them off soon.
Martha, those appear to be Angeletti cookies. I bake them sometimes for Christmas and have used the red and green sprinkles atop the white glaze. I often use pure almond extract or anise or vanilla. At Easter I often tint the glaze pink, green, etc. My mother use to bake this biscuit type cookie in my youth. They can be a bit dry and are best accompanied by a glass of milk, tea, coffee or vino. . By the way, I like the big batch this recipe yields which makes it a good candidate for parties, bake sales or cookie exchanges.
Great bakers think alike! I baked 3 dozen of these today! Mine have anise in the dough and anise flavor in the frosting. I glazed mine all white, and used all white sprikles.
In looking back I realized that I made these a couple of years ago with orange and anise and I really liked them . . .but anise is not a flavor one finds commonly here and these were for gifts so the lemon/almond works better in my part of the world.
Personally, I prefer the anise . . . but . . . no matter what flavor they are a good little cookie!
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I'm not a big fan of anise so I would like the lemon/almond combination better. They do look pretty.
I happened to be in Trader Joe's yesterday and they had an amazing selection of holiday cookies that they don't normally stock. Of course, homemade is better, but if you were out of time, you could put together a very nice tray of cookies from their offerings.
Well, I thought I replied to this yesterday. I make these using anise and they are wonderful. The lemon/almost would be good, too.
Life isn't about how to survive the storm, but how to dance in the rain.
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