Anginetti Italian Lemon Drop Cookies Recipe 415

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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 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



Anginetti image

These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 3 dozen cookies

Number Of Ingredients 9

3/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 tablespoons olive oil
Zest and juice of 2 lemons
3 large eggs
2 3/4 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup confectioners' sugar, or more as needed

Steps:

  • With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
  • Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
  • Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
  • Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
  • On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
  • Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
  • Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
  • Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

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

ANGINETTI (LEMON DROP COOKIES)



Anginetti (Lemon Drop Cookies) image

These are delicious, with a nice lemony flavor. A recipe was posted on here by Star Pooley using Anginetti cookies, however they have been discontinued by Stella Dori now. The members were looking for them so I found this recipe on how to make them yourself. If this makes to many you can always cut it in half to make just a few...

Provided by Carol Junkins

Categories     Cookies

Time 20m

Number Of Ingredients 12

3 eggs
1/2 c milk
2 tsp lemon extract
1/2 c sugar
1/2 c vegetable oil
3 c flour
8 tsp baking powder
confectioner's sugar (recipe follows)
CONFECTIONER'S FROSTING
6 c confectioners' sugar
2 tsp vanilla extract (you could use lemon)
1/2 c water (you could use milk)

Steps:

  • 1. In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar, and oil until well blended. 2.On low speed, add flour and baking powder. Mix until just blended. The dough should be soft and sticky. 3.Lightly dust the dough and your fingers with a little additional flour. Drop the dough from a teaspoon onto a lightly greased cookie sheet, spacing the cookies 2 inches apart. 4.Bake immediately for 8-10 minutes, or until slightly browned. Remove cookie sheet from oven. Using a metal spatula, remove cookies from sheet onto wire racks. Cool on wire racks.
  • 2. Frost with Lemon Confectioners' Frosting (see the following recipe)
  • 3. 6 cups confectioners' sugar 2 teaspoons vanilla extract (or use lemon extract or orange extract) 1/2 cup water ( or lemon juice, or orange juice)
  • 4. in an electric mixer on medium speed, beat all ingredients until smooth. Using a metal spatula, frost the tops of the cookies. the frosting will drip down the sides and coat the cookies. Dry the frosted cookies on wire cooling racks. Store in airtight container.

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!

ITALIAN LEMON DROP COOKIES



Italian Lemon Drop Cookies image

Lemon drop cookies, iced Italian cookies or anginetti, whatever your family calls them you'll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays.

Provided by CakesCottage

Categories     Dessert

Time 27m

Yield 24

Number Of Ingredients 10

1⁄2 cup sugar
1 stick butter, softened
3 large eggs
1 1⁄2 teaspoons lemon extract
2 cups all-purpose flour
3 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.
  • Mix flour, baking powder and salt in a large bowl. Set aside.
  • Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet, 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.
  • Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
  • Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
  • Top with sprinkles or a little lemon zest, while glaze is still wet.
  • Store in an airtight container.
  • * If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ANGINETTI, ITALIAN LEMON KNOT COOKIES



Anginetti, Italian Lemon Knot Cookies image

A traditional Italian cookie served at holidays and special occasions.

Provided by Marie

Number Of Ingredients 10

5 cups of all purpose, unbleached flour
5 teaspoons of baking powder
1 cup sugar
3 eggs
one and one half cups of melted butter that has cooled down, not hot. Or you can use a vegetable shortening of your choice
1 cup of milk
a pinch of salt
zest of 1 lemon for cookie and zest of 1 lemon for icing
1 1oz. bottle of lemon extract
sprinkles of your choice

Steps:

  • If you prefer, dough can be made the day before which makes it nice and chilled to work with, or you can start scooping them right after you make the dough but probably you will have to chill it for a while as you're making the cookies and the dough stays out. I sometimes stick it in the freezer for a few minutes to get it to firm up again.
  • In a large bowl, cream butter and sugar together until fluffy, add eggs one at a time, then the extract and zest.
  • In a smaller bowl whisk the flour, salt and baking powder, then slowly add to the creamed mixture alternately with the milk, you might not have to use all the milk.
  • When everything is incorporated, let the dough rest for 5 minutes or wrap and chill overnight.
  • Heat oven to 350 degrees. and place cookies on a parchment lined baking sheet.
  • To form the knots I like to use a cookie scoop so all will be similar in size, then take the scoop of dough and roll it into a log about 5 or 6 inches, it's the length of a bench scraper, that's how I measure mine.
  • Then take one side of the log and spiral it into a circle, you can tuck the other end down or up, it doesn't matter.
  • Bake for 12 to 15 minutes according to your oven, mine took exactly 12 minutes, you want the underneath to be golden brown, not dark brown.
  • Cool on racks.
  • LIMONCELLO ICING
  • One and one half cups of powdered sugar
  • Five tablespoons of limoncello Liqueur
  • zest of 1 lemon
  • TRADITIONAL LEMON ICING
  • One and one half cups of powdered sugar
  • zest of 1 lemon
  • One half teaspoon of lemon extract
  • and lemon juice to get the right consistency.
  • I always taste my icing to make sure it has the right amount of lemon, you can always add more, and I also like to brush my icing on instead of dipping., personal preference.
  • After frosting immediately put your sprinkles on and then let the whole cookie dry for about an hour.
  • You can keep them in tins with wax paper in between, or you can freeze them in an airtight container right after they bake and cool down, then frost them a day or two ahead before you'll be eating them.

LEMON DROP COOKIES - ANGINETTI



Lemon Drop Cookies - Anginetti image

Lemon Drop Cookies or Anginetti are the perfect cookies for all holidays and all special occasions.

Provided by rossella rago

Yield 2 Dozen(s)

Number Of Ingredients 12

00 or all purpose flour
baking powder
salt
granulated sugar
vegetable shortening
large eggs, room temperature
heavy cream or whole milk
zest and juice of 1 lemon
lemon extract
confectioners sugar
limoncello liqueur
lemon extract

Steps:

  • SHOP Nonna's Lemon Drop Cookies HERE! To make the cookies: Preheat your oven to 350 degrees. Line baking sheets with parchment paper. In a mixing bowl whisk together flour, baking powder and salt. Set aside. In another bowl combine the sugar and shortening. Beat with an electric mixer until fluffy, about 5 minutes. Beat in the eggs one at a time until fully incorporated. Beat in the cream, zest, juice and extract. Add in the dry ingredients and beat on low speed until just absorbed. Do not over mix. Scoop about 2 tablespoons of dough at a time and roll the dough into a ball between your hands. Roll the ball into a 3 inch log and place the cookies 2 inches apart on the parchment lined baking sheets. Bake for 15 minutes or until the bottoms are lightly browned. Cool completely before glazing. To make the glaze: In a bowl whisk together the Confectioners Sugar, limoncello and lemon extract until smooth. Dip the tops of the cookies in the glaze. Dry on a wire rack.

ITALIAN LEMON COOKIES - ANGINETTI



Italian Lemon Cookies - Anginetti image

These lemon cookies coming from Italy are soft, pillowy, and not too sweet. You will love the fantastic lemon flavor!

Provided by CookingTheGlobe

Time 50m

Number Of Ingredients 12

1/2 cup sugar
6 tablespoons unsalted butter, (at room temperature)
2 teaspoons vanilla extract
1 teaspoon lemon zest, (grated)
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 tablespoon unsalted butter
1 1/2 cups sifted powdered sugar
1 tablespoon water
1 tablespoon lemon juice
colored sprinkles ((optional))

Steps:

  • The cookies. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, beat together the sugar, vanilla, lemon zest and butter with an electric mixer until well blended. Beat in eggs, one at a time. After adding all the eggs, beat for 1 minute more. Stir in baking powder and flour and blend just until mixed. Cover the dough and refrigerate for about 1 hour. The dough will be sticky, so we chill it to make it easier to handle.
  • To form the knots, roll the dough into logs, about 5 inches long. Take one side and spiral the log into a circle. Repeat until all the dough is used. Bake for 15-17 minutes or until light golden brown.
  • The icing. Melt the butter over low heat. Add the sugar, lemon juice, and water. Whisk until the sugar melts. If icing is too thick, add some more water.
  • Remove cookies from the oven and let them cool. Brush the icing over the cookies. If using, top with colored sprinkles. Let the cookies to dry for about an hour. Store in an airtight container. Enjoy!

Nutrition Facts : Calories 145 kcal, ServingSize 1 serving

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