Italian Lemon Drop Cookies (Anginetti)
A classic Italian cookies, these Italian Lemon Drop Cookies AKA Anginetti, are sure to become a holiday tradition. A simple glaze and sprinkles to finish.
Ingredients
- ½ cup sugar
- ¼ cup shortening
- 3 large eggs
- 1 ½ teaspoon lemon extract
- 2 cup flour all purpose
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
Glaze
- 3 cup powdered sugar
- ¼ cup water
- 1 teaspoon lemon extract
- colored sprinkles or decorative sugar
Instructions
- Preheat oven to 350° F.
- In a large bowl, beat the shortening and sugar together until creamy. Add the eggs and lemon extract and beat well.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add flour mixture to sugar mixture. Stir together well with a wooden spoon or rubber spatula until a sticky dough forms.
- Drop dough by spoonful (I use a small ice cream scoop) onto an ungreased non stick cooking sheet. Bake 12 minutes or until firm and just starting to brown on bottom.
- Remove from oven and cool cookies on a wire rack until completely cool.
Make the icing: whisk together sugar, water and lemon extract.
- Dip cooled cookies into icing and sprinkle with decorative sugar/sprinkles.