Lemon Anginetti (Italian Drop Cookies) |
Cuisine: Italian
Author: Janelle
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
A delicious and much-loved traditional Italian cookie.
- 6 eggs
- 4 cups flour
- 6 tsp. baking powder
- 2 sticks butter, softened
- ¾ cup sugar
- ½ teaspoon salt
- 3 tsp. lemon extract
- * grated lemon rind ~ optional
Icing
- 1 box powdered sugar
- 3 tablespoons milk (or more if too thick)
- 2 ½ teaspoons lemon extract
- Multi-colored non pareils
- Mix flour, baking powder and salt; set aside.
- Cream butter; add sugar and beat until fluffy.
- Add eggs and flavorings. Cream well. Add dry ingredients; mix 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.
- Drop by heaping teaspoons onto a cookie sheet lined with parchment paper.
- Bake @ 350 degrees for 10 minutes.
- Let cool; make icing.
- Combine all icing ingredients together and mix well.
- Once the cookies are cool, frost with icing.
- Sprinkle with non pareils.
Recipe by the chic brûlée at https://thechicbrulee.com/2011/01/14/anginette-cookies/
3.1.09