Anginetti Cookies: Round One

I have arrive back in South Dakota in one piece and on time and as promised have started a baking cooking frenzy. Today was full of making candy with my mom and sister and round one of the search for the perfect Anginetti Cookie.
After Thanksgiving I talked to my coworker whose family I knew was Italian.  His mom sent him this recipe that has ricotta cheese in it. They are really good but they didn’t stay little balls, they spread out in the oven.  They are nice and soft and have a different texture from my friend’s mom’s cookies as well.  Even though they are good, the taste and texture is different enough that I will be testing a second recipe next week. 

Anginetti/ Italian Cookies
2 cups of sugar
1 cup softened unsalted butter
3 beaten eggs
2 tsp vanilla
4 cups flour
1 tsp baking soda
1 cup powdered sugar
1/2 tsp salt
15 oz  ricotta cheese

Beat the sugar & butter together then add in eggs and vanilla. Beat until creamy.  In a separate bowl mix remaining dry ingredients.  Add 1/2 of flour mixture to sugar mixture and blend together. Add in rest of flour and ricotta cheese.  Drop rounded tablespoon on ungreased cookie sheet and bake about 12 minutes, until bottom is browned, the tops should not brown. Cool completely before frosting.

1 1/3 cup powdered sugar 
1 tsp anise extract 
2 tbsp milk (may need more or less)  
Blend until thick but not too thick, just so you can spread on the cookies and it will not run off. You can add food coloring for color if you like (I added red).  




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