December 21, 2014

A little cookie with big memories

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Happy Easter, everyone! We love this time of year and have many wonderful memories from our childhood.

Every year our father and grandfather would sell Easter flowers at their family grocery store, Mohegan Market. It was a very big deal in our house, with preparations beginning very early on Good Friday.

Uncle John would open the store early so they could set up breakfast for the family. Aunti Lou had the coffee ready, and cousin Johnny had the fresh sausage sizzlin’ away on a make-shift grill in the tiny office in the back of the store.

The bakery truck would pull in and bring freshly made Easter breads and cookies. We would give anything just to go back for one day.

But, let’s talk cookies. And we’re talking about the Anginette. They are the little round soft vanilla cookies with icing and sprinkles. Remember these? We posted a picture of them on our Facebook page and found out some really great information.

Some people call them Wedding Balls or Longinettes, and even Taralis. We never heard of those names, but love it. Our friend, Regina DeSimone, says her family calls them Dedulutes, and shared her frosting tip. By heating the milk until almost boiling and then adding the powdered sugar, the frosting will harden quicker after the cookies are frosted.

Mom told us to add orange juice to the batter, to make the cookies tender and delicate. Ann Valente insists on watching the amount of baking powder to use. Too much and it will make the cookies bitter and hard. Some people even use ricotta cheese or sour cream to make them very moist. Wow, such a little cookie, but filled with such big memories and wonderful stories.

Please join us on our Facebook page, TwiceBaked Twins, and enjoy all of the Anginette cookie posts from our friends around the country.

Join us on Better Connecticut on Good Friday, April 6, channel 3, at 3 p.m. We will be making these very special little Easter cookies.

 

Anginette cookies

1 cup sugar

3/4 cup Wesson oil

4 eggs

1/2 cup orange juice

1 teaspoon lemon extract

3 teaspoons imitation vanilla

4 teaspoons Baking powder

5 1/2 cups of already sifted flour (sift it first with the baking powder then measure 5 1/2 cups)

 

Beat eggs, oil and sugar. Add orange juice, vanilla and lemon flavors. (Can use 1 tsp. anise flavoring instead of lemon).

Mix in 5 1/2 cups of flour . Preheat oven to 350 degrees. On a greased sheet place balls 2” apart, cook about 10 minutes or until just very lightly golden.

Frost with your favorite confectioners sugar glaze. Our Nana recommended using heavy cream with powdered sugar instead of milk.

 

Watch us on WFSB Channel 3 Better Connecticut as we show you just how easy it is to make this treat. Feel free to contact us at TwiceBakedTwins@aol.com, and visit our website TwiceBaked Twins.com.