Preparation info

  • Difficulty


  • Makes about

    10 dozen

    (recipe can be halved)

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Anginettes are delicious cookies with a citrus glaze. They were always present on major occasions at our house. You’ll find them at traditional Italian bridal showers, weddings, and christenings, as well as at Christmas and Easter celebrations. They keep well in a covered tin, but don’t expect them to last, especially if your family takes to them as much as mine has.



  • 1 pound butter, softened to room temperature
  • cups sugar
  • 6 eggs
  • 4 teaspoons vanilla extract
  • 2 pounds ricotta cheese
  • 8 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt


  • cups confectioners’ sugar
  • 3 tablespoons orange juice
  • 2 tablespoons milk


  1. To prepare the cookies, place the softened butter in a large bowl. Beat until smooth, using a hand mixer on low speed. Add the sugar. Beat well on medium speed for about 3 minutes or until well blended, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Add the eggs, 2 at a time, beating on low speed for 1 minute after each addition. Add the vanilla and the ricotta. Mix on low speed for 1-2 minutes, or until blended.
  2. Preheat the oven to 350°F.
  3. Measure the flour, baking powder, baking soda, and salt into a bowl. Stir to combine. Add this all at once to the creamed mixture. Using a wooden spoon, stir until all the flour is mixed into the creamed mixture. The batter should be fairly stiff. Drop teaspoons of batter onto ungreased cookie sheets, leaving about inches of space between the cookies to allow for spreading. Bake for about 10 minutes, then rotate the cookie sheets from top to bottom and front to back. Continue baking for another 10 minutes, or until the cookies are golden brown and firm to the touch. Let cool to room temperature before glazing.
  4. To make the glaze, sift the confectioners’ sugar into a small bowl. Add the orange juice and milk. Beat until soft and creamy.
  5. Drizzle the glaze evenly over the cooled anginettes.