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Ingredients
| granulated sugar: 1/2 cup |
| shortening - vegetable: 1/4 cup |
| eggs: 3 (large) |
| lemon extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/8 tsp |
| powdered sugar (unsifted): 3 cups |
| water: 1/4 cup |
| lemon extract: 1 tsp |
Anginetti (Italian Lemon Drop Cookies)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°F.
- For cookies, 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 slightly 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.
- For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
- 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.