Anginetti Italian Lemon Drop Cookies Recipes

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ITALIAN LEMON COOKIES (ANGINETTI)



Italian Lemon Cookies (Anginetti) image

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

6 eggs
1 Cup milk
2 Cups butter
2 Cups sugar
1 tsp baking soda
6 tsp baking powder
2 Tbsp pure lemon extract
7 Cups Flour (this is never exact, you may need a little less or a little more)
4 Cups Confectioners sugar ((approx - we really don't measure))
1/4 cup water
1 tsp pure lemon extract ((more or less to taste))
sprinkles (optional)

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) image

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

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioner's sugar
1/4 cup water
1 teaspoon lemon extract

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} image

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

½ cup vegetable or canola oil
½ cup sugar
½ cup milk
3 large eggs
2 teaspoons lemon extract
1 tablespoon baking powder
3 cups flour
¼ cup butter, melted
2 cups powdered sugar
3 tablespoons heavy cream
1 teaspoons lemon extract
yellow food coloring (enough to achieve the shade of yellow you desire)
zest from half a lemon, for garnish

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)



Anginetti (Italian Lemon Drop Cookies) image

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

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

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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