Thursday, February 22 2024

 

I experimented with various recipes before stumbling upon an excellent version for Anginetti, or Italian Lemon Drop Cookies.


The source of this recipe remains a mystery to me, but it has become a cherished Christmas treat, gracing our holiday table annually.

These cookies boast a delicately subtle lemon flavor, and the icing mirrors the traditional white glaze found on anise cookies, but with a delightful hint of lemon. Simply delicious.

However, a word of caution: the dough tends to be quite sticky.

Through trial and error, I’ve discovered that shaping the dough into balls by hand yields better-looking results compared to using a cookie scoop or dropping spoonfuls.

 

 

 

Ingredients:

  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 large eggs
  • 1 1/2 tsps. lemon extract
  • 2 cups flour
  • 1 1/2 tsps. baking powder
  • 1/8 tsp. salt

Method:

  • Preheat the oven to 350 degrees.
  • Cream together the sugar and shortening.

 

  • Add eggs and lemon extract, beating well.

  • Incorporate flour, baking powder, and salt, mixing thoroughly.

 

  • Drop dough onto a slightly greased cookie sheet, spacing them about 2 inches apart.

 

  • Bake for approximately 12-15 minutes or until firm and lightly browned.
  • Allow cookies to cool completely on wire racks.

Once cooled, I prefer to dip the cookies upside down into the icing rather than frosting them, resulting in a more visually appealing presentation.

Icing Recipe:

  • 3 cups confectioners sugar
  • 1/4 cup water
  • 1 tsp. lemon extract

Combine all ingredients and mix until smooth.

Adjust the consistency by adding more confectioners sugar if too loose or a small amount of water if too stiff.

To add a festive touch, sprinkle holiday-themed decorations on top before the icing sets completely.

 

Enjoy!

 

 

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