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Anginetti Bite-Sized Italy copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- Cookies:
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 6 tbsp butter
- ½-cup skim milk
- ½-cup regular sugar (or Splenda)
- 3 whole eggs or ¾ cup of Egg Beaters
- 3 -j1/2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- Icing:
- 1 tsp vanilla extract
- 1 tbsp fresh squeezed lemon juice
- 1-cup confectionersâ sugar
- 1 tbsp water
Directions
- 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 âapart.
- 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 confectionersâ sugar, and transfer to rack for cooling. Begin second batch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 40 servings | |
| Calories 43 | |
| Calories from Fat 18 | 42% |
| Total Fat 2.06g | 3% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 97mg | 4% |
| Potassium 11mg | 0% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.66g | 4% |
| Protein 0.54g | 1% |
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