Carmela Soprano's Anginetti / Italian Lemon Knot Cookies with Lemon Glaze

Hopefully, all your Thanksgiving leftovers are long gone.

Or at least in the deep freeze.

No, I can't face another slice of pumpkin pie, either.

Time to have some cookies.

Simple, basic cookies.

Your waist will thank you.

Your stomach will thank you.

Your family will thank you.

Really.

In the Fit for a Bride chapter of Carmela's Entertaining with the Sopranos,
there's a recipe for Anginetti (Lemon Knot Cookies).  

This is a nice and easy recipe.

No Pizzelle iron.

No fancy cookie cutters.

No cookie cutters at all.

Well, I guess you could roll the dough out and cut some fancy shapes.

But, why bother?

Don't have a lemon to grate?

A teaspoon of lemon extract will do nicely.

Don't like lemon?

Can you say orange... or vanilla... or....?

Hey, they're your cookies.

Paulie ain't gonna visit.

Really. 

                             

                              Anginetti 

Makes 3 dozen cookies

In a large bowl sift together

4 Cups flour

3 1/2 teaspoons baking powder

pinch of salt

In a large mixer bowl beat together until light and fluffy

1 Cup sugar

1/2 Cup solid vegetable shortening

Beat in

2 teaspoons grated lemon zest

Beat in, one at a time, until blended

3 large eggs

Beat in, scraping the sides of the bowl

1/2 Cup milk

2 Tablespoons lemon juice

Add the sifted dry ingredients

Mix until blended.

The dough will be soft.  Don't add more flour.

Just cover the bowl and chill the dough at least 2 hours.

Overnight is better.

Preheat oven to 350º

Line 2 large baking sheets with foil

Divide the dough into thirds.

Cut each third into 12 pieces.

Roll a piece between your hands into a 6-inch rope.

Tie the rope into a loose knot, and place it on the baking sheet.

Make 35 more knots and place them, an inch apart, on the sheets.  

Bake 12 minutes until lightly golden.

Let cool on the pans 5 minutes.

Transfer to racks and cool completely.

GLAZE

Combine in a small bowl

1 1/2 Cups confectioners' sugar

1 Tablespoon lemon juice

2 teaspoons grated lemon zest

Add water 1 teaspoon at a time, until the glaze is like heavy cream.

Brush the glaze over the cookies.

Place them on racks to dry.

Store in an airtight container in the refrigerator.

Would I make Anginetti again?

Sure.

It's a nice, simple recipe.

And they dunk well.

Another recipe down.  One more to go.

Really.