Anginetti (Italian Lemon Drop Cookies)
Anginetti (Italian Lemon Drop Cookies)
18 recipe photos
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Chef's Note
“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!”
READY IN:30mins |
|
YIELD:24 cookies |
UNITS:US |
Ingredients Nutrition
COOKIE
- 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
FROSTING
- 3 cups confectioners' sugar
- 1⁄4 cup water
- 1 teaspoon lemon extract
Directions
- 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.
Anginetti (Italian Lemon Drop Cookies)