I tried a few different recipes before I found a fantastic recipe for Anginetti, or Italian Lemon Drop Cookies.
I am not even sure where I found this recipe, but it has been a Christmas staple cookie every year since.
The cookie itself has a very subtle lemon taste, and the icing looks like the regular white icing on the anise cookies, but has lemon extract.
Yum.
This dough gets very sticky, and I have found over the years that they look better if you roll the dough into balls in your hands as opposed to using a cookie scoop or dropping them by teaspoonfuls.
INGREDIENTS:
- 1/2 cup sugar
- 1/4 cup vegetable shortening
- 3 large eggs
- 1 1/2 tsps. lemon extract
- 2 cups flour
- 1 1/2 tsps. baking powder
- 1/8 tsp. salt
METHOD
Preheat oven to 350 degrees.
Cream together sugar and shortening.
Add eggs and lemon extract and beat well.
Add flour, baking powder, and salt. Mix well.
Drop dough onto a slightly greased cookie sheet, spacing them about 2 inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Allow to cool completely on wire racks.
Once the cookies are cooled, I prefer to dip the cookies upside down into the icing as opposed to frosting them. The cookies look nicer this way.
Icing Recipe:
3 cups confectioners sugar
1/4 cup water
1 tsp. lemon extract
Combine all ingredients and mix until smooth.
If too loose, add more confectioners sugar.
If too stiff, add more water in tiny increments.
Before the icing sets completely, I add some holiday sprinkles on top.
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