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Italian Lemon Drop Cookies (Anginetti) Recipe

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This recipe for Italian Lemon Drop Cookies (Anginetti) is from Petrillo/O'Malley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cookie dough:
2 ¼ cups flour (all purpose)
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs
½ cup sugar
½ cup unsalted butter , softened (DO NOT MELT THE BUTTER (8 tablespoons))
1.5 teaspoons almond extract (or anise [licorice flavor])

To make the frosting:
2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon almond extract (or anise extract)

To decorate
4 tbsp non-pareils or sprinkles
Directions:
Directions:
To make the cookie dough
Mix the baking powder, salt, and flour in a small bowl and set aside
Using a electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy
Add the flour/baking powder and combine slowly just until mixed.
Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart.

Chill in the refrigerator for at least an hour

When ready to bake, preheat oven to 350F, and then bake for 10 to 12 minutes.

To Frost
Mix the ingredients for the frosting, adding the milk one tablespoon at a time

I prefer to use a teaspoon and pour a bit of frosting over the cooled cookies but some like to dunk their cookies in the frosting to frost

Make sure that the cookies are completely cooled before frosting otherwise, the frosting will just drip off

Add sprinkles while the frosting is still wet or they won’t stick. I usually frost a few at a time and then decorate so the frosting doesn’t dry before I have a chance to decorate

Enjoy!!
Number Of Servings:
Number Of Servings:
30 cookies
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
These cookies go by many names: Iced Italian cookies, lemon drops, lemon knots, wedding knots or Anginetti.
In our family - we called them Italian Lemon Drop cookies!
Traditionally served at Easter - these are not too sweet, have a nice moist crumb and by frosting it you’ll get a more intense lemon flavor, which make them even yummier!!
Enjoy!

 

 

 

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