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Joanna M Leone

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Italian-American Anginette Cookies
By Joanna M Leone
Tuesday, November 04, 2008

Rated "PG" by the Author.

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I remember the scent of the Anginette Cookies during Thanksgiving, Christmas and Easter. Mama baked these delicious cookies for bridal showers, baby showers and even birthdays! I loved sticking my finger in the big bowl of confectioners' sugar as Mama would mix in the anisette. Ahhh, those Anginette Cookies are the traditional holiday and party cookie. It just did not feel right going somewhere without a dish of Anginettes. I must confess, that on a few occasions, while we were out socializing or attending a church event, Mama would wrap a few extra Anginettes in a paper napkin and place them in her purse. Anginette Cookies go well with espresso the next morning and Mama loved sneaking me a few! These cookies are popular with all age groups. In my effort to keep things as traditional as possible I always make sure to arrange these cookies on tray lined with paper doilies and add some Baci Chocolates or Confiette (candy coated almonds, pronounced conviet). So put on your sanale (apron) and walk over to my kitchen table this evening. Of course, during Christmastime the tray of Anginettes will look beautiful scattered with a few foil-wrapped Perugina Chocolates and some chocolate covered cherries!

Anginette Cookies

From Pia’s Kitchen in Trumbull, Connecticut 



2 sticks of butter or margarine (you may also use 2 sticks of sweet butter instead) *

1 cup of sugar

4 eggs

1 cup of orange juice

5 cups of flour, sifted

4 teaspoons of baking powder

1/2 teaspoon of salt (if sweet butter is substituted) *

Parchment paper



2 cups of confectioners’ sugar, sifted

1 teaspoon of anisette


Mix butter, sugar, and eggs by hand with a whisk. Add remaining cookie ingredients and continue to mix until batter is smooth.

Scoop batter by the rounded teaspoonful onto a baking sheet lined with parchment paper.

Bake for 10 minutes in a preheated 350 degrees oven.

Place the cookies on a rack to cool.

Mix the confectioner’s sugar with the anisette until smooth with no sugar lumps. You can add a drop or two of food coloring to the frosting and continue to stir until uniform in color.

Frost the top of each cookie.

The most traditional colors that were used by Mama and her friends were red and green for Christmas, orange or yellow for Thanksgiving, and pastel colors for baby or bridal showers. At Easter Mama frosted the Anginette Cookies with pink and yellow and placed a huge Perugina Egg, wrapped in lavender or pink foil, next to the cookie platter.

Wrap the tray with colored cellophane. Use red, green, yellow, pink or blue, depending on the time of year, and tie it with a ribbon. Your platter will look very festive!

As a child, the best part was ripping the platter open. Ahhh, yes! The fights over the last piece of Perugina Egg brings back such memories!

It is always a welcomed act of kindness to give away small dishes of Anginette Cookies to family and friends. Just make sure you hide a few for yourself for later!

       Web Site: Italian-American Anginette Cookies

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Reviewed by Joanna Leone 2/23/2009
message sent to Joanna Leone from Marianne O'Donnell

These sound delicious! I hope I have time to make them soon.

Long Island,NY
Reviewed by Maria Smith 11/5/2008
Oh wow Joanna ---- I will make these....good grief they are the most yummy cookies ever.
Reviewed by Linda Law 11/4/2008
Oh my dear friend.....
Thank you for the wonderful sounding cookies...but I'm afraid they would end up looking like spaghetti or something if I even try to bake I'll just imagine how yummy they are!
Especially thank you for including me in your list of writers...what a nice compliment. I appreciate the help and your confidence... lindalaw
Reviewed by Micki Peluso 11/4/2008
Dear Joanna,
I've tasted these delicious cookies, but never knew what they were called. I just may try to bake them for Christmas this year. Btw, thanks for adding my name to your list of authors that you like--meant a lot to me!

Best regards,

Micki Peluso
Reviewed by Regis Auffray 11/4/2008
I am neither a baker nor a cook but I can appreciate this cultural culinary gift, Joanna. Thank you for sharing it. It reminds me of my mom's baking at Christmas. She was from France and brought along some culture as well. Love and best wishes,


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