Christmas Italian Recipe Italian Cookies Recipe


ANGINETTI cookies recipe

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.



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.


  • 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



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.

ANGINETTI cookies recipe





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