Sunday, April 1, 2018

Mom's Anginette Cookies

We do not color Easter Eggs at our house. We color Anginette Cookies. Once again a recipe of my Mom's has turned into the loaves and fishes story. The recipe says it will make 6 dozen cookies. I ended up with 9 dozen cookies. I did not make the Meat Pies this year. There has been a lot going on and I could not find the time or energy to bake them. This is the first year in forever that I have not made my Mom's recipe. I am sure my Mom and a few Aunts are looking down from heaven in shock. I did feel a little bad yesterday morning not having a piece of Pizziagaina for breakfast.
What has been keeping me occupied to the point of not making a traditional Easter recipe? Well, I will be starting a new job on April 9th. After 18 years with my current employer, it is time to move on. I am looking forward to a new and exciting job. And did I mention my commute will be down to 20 minutes. This will be the first time in 20 years that I will be home early. I have already started putting aside 30-minute dinner recipes!

Eleanor Lombardi's Anginette Cookies-

5 cups four
1 cup sugar
1 tsp baking soda
9 tsp baking powder
pinch salt
1 cup All-Vegetable Shortening
6 eggs
rind from 1 orange
1/3 cup orange juice

Preheat oven to 350˚.

Combine flour, baking soda, baking powder and salt with a whisk.
Cut in the shorting (mix like pie crust)

In a separate bowl, beat eggs and sugar. Mix this with the flour mixture and rind and juice.

Roll into small balls, place on cookie sheet lined with parchment paper. Bake 10 minutes. Remove from oven and let cookies cool on cookie trays for 5 minutes.

For Icing - 1 cup confectionary sugar and 4 1/2 tsp orange juice. Mix sugar and juice until smooth. You may have to add a little more juice.
Happy Easter Everyone!

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