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If you're having a difficult time finding anginetti cookies from Stella Doro, here is a similar cookie that you can make at home to use in all those recipes that call for these light and airy confections! The flavorings in this version are genuinely Italian, but you may substitute vanilla if you don't have anise or strega (Galliano liqueur) on hand.


1/2 cup granulated sugar
6 tablespoons butter
1 teaspoon anise extract or strega
1/2 teaspoon grated lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder


1 tablespoon butter
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons anisette liqueur (or water)
1 tsp. anise extract or strega

Preheat oven to 350F.

Line a baking sheet with parchment paper. In the bowl of a mixer combine sugar, anisette or strega, lemon peel and 6 tablespoons of butter, beating until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip.

Pipe 2-inch diameter rings onto the parchment paper. Wet your fingertips press the ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown.

To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, anisette or strega and anise extract and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

Submitted by: CM
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