ITALIAN LEMON COOKIES (ANGINETTI)
This recipe is an Italian recipe for Italian lemon cookies. Use them for any holiday such as Christmas, Easter or weddings!
Provided by Simple Italian Cooking Blog
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F
- Beat eggs in large bowl
- Add milk, butter, and sugar then beat till blended
- Add baking soda, baking powder and lemon and beat till blended
- Gradually add in flour and blend until a cookie dough is smooth and slightly sticky
- Drop onto cookie sheet into cookie size and bake at 350F for 10-12 minutes, making sure not to brown them.
- Let cool and frost when fully cooled.
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Anginetti - Italian Lemon Drop Cookies are a classic Italian light, cake-like lemon cookie that is frosted with a just as light lemon icing.
Provided by Sandra
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a lightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 10-12 minutes, or until firm and lightly brown on the bottom.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- Combine confectioners' sugar, water, and lemon extract and mix until smooth to make the icing.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- NOTE -If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Nutrition Facts : Calories 139 kcal, Carbohydrate 27 g, Protein 2 g, Fat 3 g, Cholesterol 20 mg, Sodium 21 mg, Sugar 19 g, SaturatedFat 1 g, TransFat 1 g, Fiber 1 g, ServingSize 1 serving
ITALIAN LEMON DROP COOKIES {ANGINETTI}
Italian Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor. The perfect Italian dessert!
Provided by Ashley
Categories Dessert
Time 28m
Yield about 2.5 dozen
Number Of Ingredients 13
Steps:
- In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined.
- Whisk together the baking powder and flour and add to wet ingredients; mix until just combined. The dough will be soft and sticky.
- Using a cookie scoop, drop spoonfuls of dough onto parchment paper or silicone mat lined baking sheet.
- Bake at 350F for 8-10 minutes. Let rest for two minutes and then remove from baking sheet to let cool completely.
- In a bowl, combine all ingredients and mix well. Add as much food coloring as needed to achieve desired yellow color (I use about 5 drops).
- Frost the completely cooled cookies.
- Let the icing dry and harden before storing if you're not serving them right away. Store in an airtight container between layers of wax paper. If freezing, freeze before frosting. Enjoy!
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
Provided by Kim D.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For cookies, cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 12-15 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.
Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9
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