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RECIPES/Desserts
An old Italian traditional cookie that I bake for my family all year round. Everyone will ask you for the recipe, it is easy and inexpensive to make.
Anginettes
INGREDIENTS
Cookie Recipe

1/2 cup butter
1/2 cup sugar
3 eggs
1 tablespoon baking powder
1 teaspoon anisette or almond extract
2 1/2 cups flour

Icing recipe

2 cups of powdered sugar
1/2 teaspoon of anisette or almond extract
3 tablespoons of milk (or until medium consistency when mixed)

Mix until the sugar coating is of medium consistency, dip the top of the cookie in the icing, let the icing flow down along the sides of the cookies. Immediately sprinkle non-parelles on the top of the cookie.

Let dry and enjoy!!
Colored non-parelles
Instructions
Soften butter and mix with sugar till well blended. Add eggs, baking powder and extract then slowly add flour.

Preheat oven to 350

I use a small ice cream scoop, or you can measure one rounded tablespoon of dough and place on a greased cookie sheet. Cookies do not spread, so you can place them close together.

Bake for approx 8-10 minutes... remove when cookie is still light in color, but does not bounce back when touched. These cookies can dry out if you bake till golden brown, so be careful.

Cool on a rack
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RECIPE FACTS

Servings: 36 cookies

Nutritional information per serving

No nutrition information available

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