Angeletti

Angeletti

Ingredients:

8 tablespoons unsalted butter, melted

1/2 cup sugar

1/2 teaspoon pure vanilla extract

2 large eggs

2 cups flour plus some for rolling the dough

2 teaspoons baking powder

1/4 teaspoon salt

Glaze:

1 1/3 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

2 tablespoons multicolor sprinkles

Directions:

1) Preheat oven to 375 degrees F.

2) In a medium bowl, whisk together the butter, sugar, vanilla and eggs until blended.

3) In a separate bowl, mix flour, baking powder and salt. Add to wet ingredients and mix until just combined.

4) With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart.

5) Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.

6) 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).

7) 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 on top of glaze. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.