Angeletti

Angeletti
Victor Schrager
five_whole_stars
Click a Star to Rate This Recipe
preparation
30
minutes
cooking
60
minutes
Makes 36 cookies

Ingredients

8
tablespoons
(1 stick) unsalted butter, melted
1/2
cup
granulated sugar
1/2
teaspoon
pure vanilla extract
2
large eggs
2
cups
all-purpose flour, spooned and leveled, plus more for rolling the dough
2
teaspoons
baking powder
1/4
teaspoon
kosher salt
Glaze:
1 1/3
cups
confectioners’ sugar
1/2
teaspoon
pure vanilla extract
2
tablespoons
multicolor nonpareil sprinkles, for decoration (optional)

Directions

  1. Heat oven to 375° F.
  2. In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).
  3. With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.
  4. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary).
  5. Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Sprinkle with non-pareils, if using. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 25
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 18 mg
  • Sodium 48 mg
  • Protein 1 g
  • Carbohydrate 13 g
  • Sugar 7 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 9 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments