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.
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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