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  • Lucia Borzillo

St Jude Baking Challenge - Week One - Cookies

Seriously! Cookies! No challenge here. I just happen to be heading to a family event tomorrow so this was too easy. Anginette Cookies, Mom's Chocolate Chip Cookies, and a new recipe, Chocolate Pistachio Biscotti.

I have committed to the St. Jude Baking Challenge for St. Jude Children's Research Hospital! I am baking and raising funds to help them achieve their mission: Finding cures. Saving children.® Every donation, big or small, counts. Please support me and donate to my fundraiser to help make a difference! Click here to donate.

The Anginette Cookies are my Mom's recipe. I did not have enough orange juice for the glaze so I substituted lemon juice.

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 the oven to 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 Chocolate Chip Cookie Recipe


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, mix in any variety

1 cup oatmeal

1 cup flaked coconut

1 cup Rice Krispies


Blend butter and sugar and brown sugar.

Add eggs and vanilla.

Sift flour and salt.

Blend hot water and baking soda.

Add baking soda 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 degrees.

The Biscotti was from Food and Wine. The recipe called for a chocolate drizzle after the cookies cooled but I did not do this. I have a hair appointment before the party and I did not what the chocolate to possibly melt in the car while I am getting a cut and color.


1 stick unsalted butter, softened

3/4 cup sugar

2 large eggs

1 tsp vanilla

1 tablespoon dark rum

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 cups raw pistachios, plus chopped pistachios for garnish

1 large egg white, lightly beaten


Preheat the oven to 350° and line 2 baking sheets with parchment paper.

In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy.

Add the eggs, vanilla, and rum and beat until smooth.

In a small bowl, whisk the flour with the cocoa powder, baking powder, salt, and cinnamon.

Add the dry ingredients to the batter and beat at low speed until incorporated.

Beat in the whole pistachios.

Divide the dough into 4 pieces.

On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log.

Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly.

Brush the logs with the egg white.

Bake the logs for about 25 minutes, until the tops are cracked and glossy, and slightly firm to the touch.

Let the logs cool slightly.

Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices.

Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely.

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