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 flour
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 a 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 confectionery 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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