Anginetti (Italian Lemon Drop Cookies)
Anginetti - Italian Lemon Drop Cookies are a classic Italian light, cake-like lemon cookie that is frosted with a just as light lemon icing.
- 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 confectioner's sugar
- 1/4 cup water
- 1 teaspoon lemon extract
Preheat oven to 350°F.
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 lightly 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.
Combine confectioners' sugar, water, and lemon extract and mix until smooth, the frosting will be stiffer than you are used too. This is not your average cookie frosting.
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.
Calories: 111kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Cholesterol: 16mg | Sodium: 16mg | Potassium: 35mg | Sugar: 15g | Vitamin A: 25IU | Calcium: 12mg | Iron: 0.5mg