Anginetti Cream Puff Cookies Recipes

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

Steps:

• Prepare cookies by slicing off the tops. Drain pineapple, leaving a little juice. Beat Cool Whip and cream cheese for one minute. Add crushed pineapple and blend for one minute. Put filling on bottom layer of cookies and replace tops.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

Steps:

• Melt butter in a saucepan; set aside to cool to room temperature.
• Beat the sugar and eggs together until they are very thick.
• Stir in the lemon zest and melted butter.
• Sift the flour and baking powder; add to the egg mixture.
• Mix thoroughly.
• Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
• Bake in a 400 degree oven for 10 minutes.
• Meanwhile prepare glaze.
• Glaze while cookies are warm.
• Store in airtight container!