Best Anginetti Lemon Drop Cookies Recipes

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ANGINETTI (ITALIAN LEMON DROP COOKIES)



Anginetti (Italian Lemon Drop Cookies) image

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!

Provided by Kim D.

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9

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



Anginetti (Italian Lemon Drop Cookies) Recipe - (4.1/5) image

Provided by á-2825

Number Of Ingredients 13

icing:
1/2 cup white sugar
6 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract

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)



Anginetti (Italian Lemon Drop Cookies) image

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!

Provided by @MakeItYours

Number Of Ingredients 10

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

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 (LEMON DROP COOKIES)



Anginetti (Lemon Drop Cookies) image

These are delicious, with a nice lemony flavor. A recipe was posted on here by Star Pooley using Anginetti cookies, however they have been discontinued by Stella Dori now. The members were looking for them so I found this recipe on how to make them yourself. If this makes to many you can always cut it in half to make just a few...

Provided by Carol Junkins

Categories     Cookies

Time 20m

Number Of Ingredients 12

3 eggs
1/2 c milk
2 tsp lemon extract
1/2 c sugar
1/2 c vegetable oil
3 c flour
8 tsp baking powder
confectioner's sugar (recipe follows)
CONFECTIONER'S FROSTING
6 c confectioners' sugar
2 tsp vanilla extract (you could use lemon)
1/2 c water (you could use milk)

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.

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When we talk about cookies, there are countless varieties that one can choose from. From crispy to chewy, chocolate to fruits, and simple to exotic, there is a cookie for everyone. If you are a fan of tangy and citrusy flavors, you will love the Anginetti Lemon Drop Cookies recipe. These cookies have a unique combination of sweet and sour that is perfectly balanced in every bite. In this article, we will discuss what is Anginetti Lemon Drop Cookies recipes, ingredients, and method of preparation.

What are Anginetti Lemon Drop cookies?

Also known as Italian Lemon Knot cookies, Anginetti Lemon Drop cookies are traditional Italian cookies that have been in existence for a long time. These cookies have a soft and cake-like texture and are infused with lemon flavors that give them a tangy and citrusy taste. They are usually served with coffee or tea and are perfect for any occasion.

Ingredients

To prepare Anginetti Lemon Drop Cookies, you will need the following ingredients;
Dry Ingredients
  • 3 cups Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1 cup Sugar
  • 1/2 cup Unsalted Butter, room temperature
  • 3 large Eggs
  • 1 tablespoon Lemon zest
  • 1/4 cup Lemon juice
Lemon glaze
  • 2 cups Powdered Sugar
  • 1/3 cup Lemon juice
  • 1 tablespoon Lemon zest

Method of preparation

Now that we know what is Anginetti Lemon Drop Cookies recipes and the ingredients required let's look at the preparation method.
Step 1: Preheat the oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Combine the dry ingredients
In a medium-sized bowl, whisk 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt together. Set this mixture aside.
Step 3: Cream the butter and sugar
Using a stand mixer or a handheld mixer, cream 1/2 cup of room temperature unsalted butter and 1 cup of sugar until fluffy and light in color. This should take about 2-3 minutes.
Step 4: Add the eggs
Add 3 large eggs, one at a time, to the butter-sugar mixture, making sure to beat well after each addition.
Step 5: Add the lemon zest and juice
Add 1 tablespoon of lemon zest and 1/4 cup of lemon juice to the mixture and beat once again.
Step 6: Add the dry ingredients to the wet ingredients
Gradually add the dry ingredients to the wet ingredients, making sure to mix well until the dough forms.
Step 7: Bake the cookies
Using a cookie scoop or a tablespoon, scoop the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake the cookies for 12-15 minutes or until they are golden brown in color.
Step 8: Prepare the lemon glaze
While the cookies are baking, prepare the lemon glaze by whisking together 2 cups of powdered sugar, 1/3 cup of lemon juice, and 1 tablespoon of lemon zest in a small bowl.
Step 9: Glaze the cookies
Once the cookies are finished baking and have cooled for about 5 minutes, brush them with the lemon glaze using a pastry brush.
Step 10: Enjoy
Allow the cookies to cool completely before serving. You can serve them with coffee or tea for a delicious and tangy treat.

Conclusion

In conclusion, Anginetti Lemon Drop Cookies are a delicious and refreshing dessert that is perfect for any occasion. The recipe is easy to prepare and requires ingredients that are readily available in any pantry. We hope that this article has helped you understand what is Anginetti Lemon Drop Cookies recipes, the ingredients required, and the method of preparation. Give this recipe a try and discover the unique and tangy flavors of these classic Italian cookies.
Anginetti lemon drop cookies are a delicious Italian dessert that is beloved by people all around the world. These cookies are soft, sweet, and tangy, making them the perfect treat for any occasion. Whether you are looking to make them for a party, for yourself or your family, there are a few valuable tips you should know to make the best anginetti lemon drop cookies. Below are some tips to help you make the perfect anginetti lemon drop cookies recipe.

Tip 1: Use fresh lemons

The key to achieving the perfect lemon flavor in your anginetti lemon drop cookies is to use fresh lemons. You can use lemon juice for convenience purposes, but fresh lemons will give the cookies an authentic and more intense taste. You can also use lemon zest to add more brightness to the flavor.

Tip 2: Chill the dough before baking

Anginetti lemon drop cookies dough needs to be chilled before baking to prevent them from spreading too much. This can be done by leaving the dough in the refrigerator for about an hour or two. Chilling the dough not only helps the cookies hold their shape, but it also allows them to bake evenly, resulting in a perfectly baked cookie.

Tip 3: Use a cookie scoop

Using a cookie scoop will help ensure that all of your anginetti lemon drop cookies are the same size. This is important because it will ensure that all of your cookies bake evenly, and they will look more attractive on the serving plate. Investing in a cookie scoop is a wise move, and you will find it helpful in making other types of cookies as well.

Tip 4: Use the right amount of flour

Anginetti lemon drop cookies can be tricky to make because too much flour can result in a dry and crumbly cookie, while too little flour can cause the cookies to spread too thin. To achieve the perfect balance, measure the flour accurately using a kitchen scale or measuring cups. It's always better to start with less flour and gradually add more if the dough is too sticky.

Tip 5: Do not overmix the dough

Overmixing the dough can lead to tough and dry cookies. Mix the dough until just combined, and then stop. Overmixing will activate the gluten in the flour, and this will make the dough tough, which will result in a dry and crumbly cookie.

Tip 6: Use a silicone baking mat

Using a silicone baking mat is one of the most helpful tips when making anginetti lemon drop cookies recipes. This mat will prevent the cookies from sticking to the baking sheet, and it will protect the bottom of the cookies from burning. It is also easy to clean, saves you money on parchment paper, and is environmentally friendly.

Tip 7: Roll the cookies in powdered sugar while warm

Rolling the anginetti lemon drop cookies in powdered sugar while they are still warm is one of the defining features of this recipe. It results in a sweet and slightly tangy coating that enhances the lemon flavor of the cookies. Roll each cookie in the powdered sugar while still warm and place them on a wire rack to cool. Once they are cool, gently roll them again in more powdered sugar for a professional look.

Tip 8: Store the cookies properly

Anginetti lemon drop cookies are best stored in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them for longer, you can store them in the refrigerator for up to three weeks, or freeze them for up to three months. Bring them to room temperature before serving.

Tip 9: Experiment with different flavors

Although this recipe calls for lemon, you can experiment with other citrus flavors like orange or grapefruit. You can also add a hint of vanilla or almond extract to the recipe to make it even more delicious. Don't be afraid to experiment and make this recipe your own.

Conclusion

Making anginetti lemon drop cookies recipes can seem intimidating, but with these valuable tips, you can make perfect cookies every time. Remember to use fresh lemons, chill the dough, and not overmix the dough. Use a silicone baking mat to prevent sticking, and roll the cookies in powdered sugar while warm. Store the cookies properly to keep them fresh, and experiment with flavors to make the recipe your own. With these tips, you'll be on your way to making delicious anginetti lemon drop cookies in no time.

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