Lemon cookies, frozen Italian cookies or anginetti, whatever your family calls them, you’re sure to find these traditional Italian cookies on many special occasions and vacation cookie trays.
Ingredients
1⁄2 cup of sugar
1 stick of butter, softened
3 large eggs
1 1⁄2 teaspoons lemon extract
2 cups of all-purpose flour
3 teaspoons of baking powder
1⁄8 teaspoon salt
3 cups of confectioner’s sugar
1⁄4 top water
1 teaspoon lemon extract
Instructions
Preheat the oven to 350°F.
Mix flour, baking powder and salt in a large bowl. Set aside.
Mix sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture and mix well until smooth. (the dough will be a little sticky) If the dough looks light-colored, add a drop or 2 of yellow food coloring. Cool dough until firm.
Using a small cookie spoon, place dough on a lightly greased cookie sheet, spacing it about 2 centimeters apart.
Bake for about 12-15 minutes, or until firm and slightly brown.
Remove cookies from tray and allow to cool completely.
Combine dough ingredients in a bowl until smooth. You want it thicker than thin, but it still drains.
Dip the tops of the cooled cookies into the frosting, then return to the wire rack, allowing the frosting to drip down the sides of the cookie.
Cover them with sprinkles or a little lemon peel, while the frosting is still wet.
Store them in an airtight container.
- If you want to freeze the cookies, freeze them without frosting and frost them once thawed.