Best Anginetti Cookies Recipes

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 CREAM PUFF COOKIES

Steps:

• Prepare anginetti by slicing off tops. Hold aside.
• Drain crushed pineapple, leaving a little juice.
• Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
• Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
• Drop filling from tablespoon onto bottom layers of cookies, replace top.
• Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
• This recipe can be cut in half.

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 (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 COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• 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.
• Stir in flour and baking powder (will be a soft, sticky dough).
• Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
• Pipe 2-inch diameter rings onto the parchment paper.
• Wet your fingertips and press ends of each ring together to form
• a smooth ring. Bake about 20 minutes or until golden brown.
• To make icing: Melt 1 tablespoon of butter over low heat. Add
• sugar, water, lemon juice and vanilla and whisk until sugar melts
• and mixture is heated through. If icing is too thick to brush easily,
• add more water to thin. 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.

ANGINETTI (ITALIAN LEMON 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.