Ingredients for Ginetti Italian Puff Cookies
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- Lemons, Zest Of
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- Powdered Sugar
- Water
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How to Make Ginetti Italian Puff Cookies
- Melt 1/2 cup (113g) of unsalted butter in a medium saucepan over low heat.
- Remove from heat and set aside to cool completely to room temperature.
- In a large bowl, beat 1 cup (200g) granulated sugar and 2 large eggs together with an electric mixer until light, fluffy, and very thick (about 5-7 minutes).
- Stir in 1 tablespoon finely grated lemon zest and the cooled melted butter until just combined.
- In a separate bowl, sift together 2 cups (250g) all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Drop rounded teaspoons of dough onto a greased or parchment-lined baking sheet, leaving about 1 1/2 inches between each cookie.
- Bake in a preheated 400°F (200°C) oven for 10-12 minutes, or until the edges are lightly golden.
- While the cookies are baking, prepare the glaze (recipe to be added).
- Remove cookies from oven and let cool slightly on the baking sheet before glazing.
- Drizzle warm cookies with the prepared glaze.
- Let cookies cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
303g
Fat
68g
Carbs
54g
