Angeletti

By amymchu

Ingredients

• Glaze:
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 1/3 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons multicolor nonpareil sprinkles, for decoration (optional)

Preparation

Step 1

Make the cookie:
1 - Heat oven to 375° F.

2 - In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).

3 - With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.

Make the glaze:
1 - 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).

2 - 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 with non-pareils, if using. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.