On Christmas Eve we bake cookies with our kids for Santa! And every year we choose a different cookie to bake. Yesterday we made a cookie that is as light as a cloud: Angeletti.
We’ve never made them before, but with their history rooted in Italy, once I tasted one (and eventually many!), it brought me back to a cookie that my great grandmother, Mama Bessie, used to make. It’s a cookie that’s fairly bland until you add the glaze and then it all comes together for a not-too-sweet cakelike cookie.
Active Time: 40 minutes plus cooling
Bake Time: 7 – 8 minutes per batch
Makes about 120 cookies
1 cup butter/margarine (2 sticks), melted & cooled
1 1/2 cups granulated sugar
1/2 cup whole milk
3 teaspoons vanilla extract
6 large eggs
6 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1. Preheat oven to 375 degrees F. Grease two large cookies sheets.
2. In large bowl, whisk butter, granulated sugar, milk, vanilla, and eggs until blended. In medium bowl, mix flour, baking powder, and salt. Stir flour mixture into egg mixture until evenly blended. Cover dough with plastic wrap or waxed paper. Let stand 5 minutes.
3. With floured hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on prepared cookie sheets.
4. Bake cookies until puffed and light brown on bottoms, 7 – 8 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough.
4 cups confectioners’ (powdered) sugar
9 tablespoons water
1 cup multicolor candy decors
When cookies are cool, in a small bowl, whisk confectioners’ sugar and water until blended. Dip top of each cookie into glaze and place cookies on wire racks set on top of waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes.
And as you all are, hopefully, enjoying this beautiful Christmas day,
we wanted to wish you a very, Merry Christmas. We hope it’s filled with love, laughter & peace!
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