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  • Lucia Borzillo

Easter Baking 2022

We are going to my sister's for dinner today. I asked what I can bring and was told nothing. So I am bringing cookies.

Anginettes, Chocolate Chip, Cannoli Cookies, and Orange with Dark Chocolate Shortbread.

The Cannoli Cookie is from This Italian Kitchen.

Cannoli Cookies


2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup sugar

½ cup butter, room temperature (one stick)

1 teaspoon orange zest

1 cup whole milk ricotta cheese

1 large egg

½ cup chopped semi-sweet chocolate (mini chocolate chips work too)

½ cup shelled pistachios, lightly chopped

1 tablespoon powdered sugar, for dusting (if not frosting)

Orange Glaze

1 cup powdered sugar

2 tablespoons milk

½ teaspoon grated orange zest

pistachios and mini chocolate chips for topping (I used Chocolate Sprinkles)


Line a baking pan with a baking mat or parchment paper; set aside.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.

In a large bowl, use an electric mixer on medium/high to mix together the sugar, butter, and orange zest, until the mixture is light and fluffy, about 2 minutes. Beat in the ricotta, and egg, and mix until combined. Add in the flour mixture and mix until just combined. Fold in the chopped chocolate and pistachios.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat the oven to 350 degrees. Remove cookie dough from the refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll it into a ball. Place on prepared baking sheets leaving about 2 inches between cookie balls.

Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. Note that the cookies will not change color much. Cool in pan for 5 minutes before removing to wire rack to cool completely.

Once cooled decorate with orange glaze.

Orange Glaze

For the orange glaze, whisk together the powdered sugar, milk, and zest in a small bowl. Dip the top of the cookies in the icing and top with pistachios and chocolate chips.

Eleanor Lombardi's Anginette Cookies-


5 cups flour

1 cup sugar

1 tsp baking soda

9 tsp baking powder

pinch salt

6 eggs

rind from 1 orange

1/3 cup orange juice


Preheat oven 350˚.

Combine flour, baking soda, baking powder, and salt with a whisk.

Cut in the shorting (mix like pie crust)

In a separate bowl, beat eggs and sugar. Mix this with the flour mixture and rind and juice.

Roll into small balls, place on a cookie sheet lined with parchment paper. Bake 10 minutes. Remove from oven and let cookies cool on cookie trays for 5 minutes.

For Icing - 1 cup confectionery sugar and 4 1/2 tsp orange juice. Mix sugar and juice until smooth. You may have to add a little more juice.

The shortbread recipe is from Sally's Baking Addiction

Dark Chocolate Orange Slice & Bake Cookies


3/4 cup (170g) unsalted butter, softened to room temperature

2/3 cup (133g) packed light or dark brown sugar (I prefer light in these!)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

zest from 1 medium navel orange

2 Tablespoons (30ml) orange juice from 1 medium navel orange

8 ounces (226g) semi-sweet chocolate

Chocolate Sprinkles


In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment beat the butter for 1 minute on medium speed until completely smooth and creamy.

Add the brown sugar and beat on medium-high speed until fluffy and creamy.

Beat in egg and vanilla extract on high speed.

Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.

In a separate bowl, whisk the flour, cinnamon, and salt together until combined.

On low speed, slowly mix into the wet ingredients until combined.

The cookie dough will be thick and slightly sticky.

Switch to high speed and beat in the zest, fresh orange juice.

Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact.

Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I chilled them overnight.

Preheat oven to 350°F.

Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s added only for a little crunch!

Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.

Bake the cookies for 12-14 minutes or until brown around the edges.

Allow to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

Melt the chopped chocolate in a double boiler or (carefully!) use the microwave.

For the microwave, place the chocolate in a medium heat-proof bowl.

Melt in 15-second increments, stirring after each increment until completely melted and smooth.

Dip each completely cooled cookie halfway into the chocolate and then dip in chocolate sprinkles and place onto a parchment or silicone baking mat-lined baking sheet.

Place the baking sheet into the refrigerator to help the chocolate set.

And finally the Chocolate Chip Cookie

The Chocolate Chip Cookie Recipe Ingredients-

2 1/4 cup sifted flour 1 tsp salt 1 cup unsalted butter, softened 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 1 tsp hot water 1 tsp baking soda 12 oz. chocolate chips 1 cup chopped walnuts nuts 1 cup oatmeal 1/2 cup wheat germ 1 cup flaked coconut 1 cup Rice Krispies Method-

Blend butter and sugar and brown sugar.

Add eggs and vanilla.

Sift flour and salt together.

Blend hot water and baking soda.

Add baking soda mixture and flour to the butter mixture.

Add all other ingredients except the Rice Krispies.

Stir in the Rice Krispies by hand, do not use the mixer (you don't want to overbeat them). Roll them into about a teaspoon size balls.

Place on a baking sheet lined with parchment paper and bake for 10 minutes at 350˚.


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