anginettes (italian lemon cookies)
(1 rating)
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These are a family personal favorite handed down from my husband's Aunt. They're great for Christmas or Easter (just change the color of the sprinkles!). My niece requested these for her First Holy Communion party-I wound up making 400 of them!! People were actually stealing them to take home at the end of the party!
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For anginettes (italian lemon cookies)
- COOKIE
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5 call purpose flour
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1 cbutter flavor shortening
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1 cgranulated sugar
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6eggs
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2 Tbspbaking powder
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2 tspvanilla extract
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2 tsplemon extract
- TOPPING
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1/2box confectioner's sugar
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1/4 cwarm water
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1 Tbsplemon extract
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sprinkles
How To Make anginettes (italian lemon cookies)
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1Mix shortening, sugar, eggs, baking powder, vanilla and lemon extracts and 2 cups of the flour in a stand mixer (or use a hand held electric mixer).
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2Add remaining flour until the mixture pulls away from the mixing bowl and is velvety to the touch. You can also make a well with the remaining flour and add the mixture to mix by hand.
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3Grease baking sheets with the shortening or use Silpat or parchment paper. Roll dough into 1 1/2"- 2" balls. I use a scoop. Place on baking sheets and bake at 400 degrees for 12-15 minutes. They should be pale but set. Cool on wire racks.
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4Make topping, mixing all the ingredients. It should be the consistency of heavy cream or buttermilk. Dunk the tops of the cookies in the topping and place on wax paper (let icing drip down sides). Immediately sprinkle with sprinkles. Let dry before storing between sheets of wax paper. They get bettter after a day-the soften a litttle.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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