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!

Anginetti (Italian Lemon Drop Cookies)

Yield: 24 cookies

  • 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

  • 3 cups confectioners' sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract


Preheat oven to 350°F.

For cookies:
  1. cream together sugar and shortening.
  2. Add eggs and lemon extract and beat well.
  3. Add flour, baking powder and salt; Mix well.
  4. The dough should be soft and sticky.
  5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  6. Bake for about 12-15 minutes, or until firm and lightly brown.
  7. Remove cookies from cookie sheet and allow to cool completely on wire racks.

For frosting:
  1. combine confectioners' sugar, water and lemon extract and mix until smooth.
  2. Frost the tops of each cookie with a metal spatula.
  3. Allow cookies to dry before stacking.
  4. Store in an airtight container.

~NOTE~ If you want to freeze the cookies, freeze unfrosted and frost once thawed.

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