Lemon Drop Cookies Anginetti Recipes

ITALIAN LEMON COOKIES (ANGINETTI)

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.

ITALIAN LEMON DROP COOKIES {ANGINETTI}

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!

LEMON DROP COOKIES - ANGINETTI

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.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

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.

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

ANGINETTI (LEMON DROP COOKIES)

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.