ITALIAN LEMON DROP COOKIES
These Italian Lemon Drop Cookies are simple and exquisite dessert. Soft lemon cookies that melt in your mouth, with the delicate taste and scent of citrus.
Provided by Flavorite
Categories Dessert
Time 45m
Number Of Ingredients 11
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, and lemon zest; 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.
- 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.
Nutrition Facts : Calories 118 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cookie, Sodium 44 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
ITALIAN LEMON DROP COOKIES
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
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.
ITALIAN LEMON DROP COOKIES
Steps:
- HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
- ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
- For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
ITALIAN LEMON DROP COOKIES
Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie - if you can spot them before they're gone!
Provided by Crisco Recipes
Categories Drop Cookies
Time 40m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 12
Steps:
- HEAT oven to 375ºF. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
- ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
- For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
Nutrition Facts : Calories 55.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 5, Sodium 30, Carbohydrate 12.1, Fiber 0.2, Sugar 7.2, Protein 0.9
ITALIAN LEMON KNOT COOKIES
These Italian knot cookies are traditionally made for weddings and at Christmas. You can vary the flavor to include your favorite and also use sprinkles that coordinate the time of year.
Provided by Brandi Rose
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 40
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes.
- While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
- Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 8.7 g
ITALIAN LEMON DROP COOKIES
Little lemon cookies topped with lemon frosting are tart, tangy, and irresistible.
Provided by Allrecipes Member
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
- Roll dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
- For frosting, beat powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 21.3 g, Cholesterol 8.4 mg, Fat 5 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 48.1 mg, Sugar 13.4 g
ITALIAN LEMON COOKIES
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!-Elisabeth Miller, Broadview Heights, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an "S", then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
Nutrition Facts :
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