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Anginetti-Italian Comfort Food

Posted in Caro Diario.(dear diary..), cucina, cucina povere, Mediterranean Culinary Cruise, and recipes

anginetti cookies

copyright 2009, Maria Liberati

These cookies are one of my favorite..sort of like an Italian style comfort food. I can remember having these after school with a glass of milk with my mom while discussing my day at school, and then with a cup of tea on Sunday mid mornings while visiting with my grandparents after church and while waiting for the big Sunday afternoon meal. And finally with a cup of coffee visiting with family and friends or alone. Sharing freshly baked anginetti and a cup of coffee with my mom, today, is still one of my favorite things to do.

The perfect sweet to bake on a fall Sunday afternoon. or for any Holiday.


from The Basic Art of Italian Cooking: Holidays & Special Occasions

copyright 2009, Maria of living,PrimaMedia,Inc: $19.95; ISBN 1-928911-02-1)


Anginetti (yields approximately 40 cookies)


1 tsp vanilla extract

Grated peel of one fresh lemon

6 tbsp butter

½-cup skim milk

½-cup sugar

3 whole eggs

3 -1/2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda



1 tsp real vanilla extract

1 tbsp fresh squeezed lemon juice

1-cup confectioners’ sugar

1 tbsp water


Preheat oven to 350 degrees while lining large cookie sheet with parchment paper or aluminum foil and non-stick coating.


In large mixing bowl, beat vanilla, zest, margarine, milk, and sugar with electric mixer on medium setting until texture is well blended. Add eggs one at a time, beating each addition, and then continue to beat mixture for 1 minute.


On low speed, blend flour (1 cup at a time), powder, and baking soda until consistency becomes firm, sticky dough. If needed, have wooden spoon available for mixing. Dust hands lightly with additional flour, rolling dough into bite-sized balls. Place approximately 20 onto prepared cookie sheet, spacing 2 “apart.


Bake 10-12 minutes, or until light golden brown.


Icing: While first batch is baking, combine vanilla, lemon juice, sugar, and water into a small mixing bowl, whisking ingredients until mixture is completely blended. Remove cookies from oven, placing a sheet of wax or parchment beneath wire rack. Using a small pastry brush, frost the tops of each cookie with icing, sprinkle with additional confectioners’ sugar, and transfer to rack for cooling. Begin second batch.

For more recipes and Holidaystories get your copy of  the newly released

 The Basic Art of Italian Cooking: Holidays & Special Occasions, with over 140+ recipes, menus, wine pairings and short Holiday stories

Book Signings/Cooking demos/appearances:
*Oct 5th-Horsham, Pa, Horsham Twp Library

*Oct 9-Souderton, Pa, Indian Valley Library

*Oct 10-Warrington, Pa, Borders

*Oct 16-18-Philadelphia Food & Wine Festival

*Oct 21-Feasterville, Pa, Lower Southampton Twp Library

*Nov5-7-Christmas in Italy weekend, Harvest Moon Bed and Breakfast- Lancaster, Pa for reservations:


For details on any of the above events or to attend email:

Mangia Bene,Vivi Bene,



  1. louise lutzow
    louise lutzow

    P.S. They were the the anginetti cookies./

    November 5, 2011
    • Louise : thanks so much for visiting! And glad to hear you got to make the anginetti cookies. You need to let the frosting harden on top of the cookies and then store them in a cool, dry place. That should keep the frosting hard.

      November 6, 2011
  2. Anonymous

    Hey There. I found your blog using msn. This is a really neatly written article.

    I will be sure to bookmark it and come back to read extra of your helpful info.
    Thanks for the post. I’ll definitely return.

    May 12, 2013
  3. Anonymous

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    May 13, 2013
    • You can follow on Twitter per or using the twitter button in front of website. Thanks for the follow and stopping by the BLOG>>Maria

      May 13, 2013

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