Anginettes (Italian Lemon Cookies)

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Another day of cooking with Annette of KitchAnette.com. Here we have one of her favorite Italian lemon cookies – Anginettes also referred to as Anginetti or Lemon Drop Cookies. Like most Italian cookies, Anginettes are not overly sweet. I would describe them as a sweet, crumbly cookie with a cake-like texture top with a tart lemony kick; perfect with a cup of coffee.

One bite into these tasty morsels and you’ll wish you grew up in an Italian family, sneaking a tray of cookies under the table every holiday and special celebration. And just so you know they taste fabulous, if not better the next day.

Being thankful for an introduction to Anginettes, I introduced Annette to one of my favorites – Thyme for Lemon Cookies. Let’s just say we were swimming in the sweetness of Lemon Heaven.

Anginette Cookie Recipe

Ingredients:

  • 3/4 stick of butter
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 3 large eggs
  • 2-2.5 cups all-purpose flour
  • 1 pinch salt
  • 6 tsp. baking powder

Directions:

  1. Preheat oven to 350°. Adjust the racks of the oven to the center top and center bottom positions.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, cream together the butter, sugar, vanilla.
  4. Add the eggs,flour, salt, baking powder and mix together. The dough will be “thick”.
  5. Spoon 1/2 teaspoon-size of dough per cookie onto the parchment lined baking sheets.
  6. Bake for 10-12 minutes. Be careful to not over bake the cookies as the resulting Anginetti will become quite hard. Remove to a cooling rack and begin to prepare the icing.

LEMON ICING

Ingredients:

  • 2 cups confectioner’s sugar
  • 2 tbsp milk
  • 1 tsp. lemon juice (fresh or bottled)

Directions:

  1. Whisk together all ingredients in a bowl. Taste to see if it’s tart or sweet enough and adjust to your taste.
  2. Prepare a large rack set over parchment or waxed paper – these cookies will drip after icing is places on each one
  3. Holding the bottom edge of the cookie, generously dip it top-first into the bowl then place on wax paper to dry – the icing will harden as it dries. If you prefer a neater, but more time consuming method, you can use a spatula to coat the top of each cookie.
  4. When the icing has hardened your cookies are ready to serve.
  5. The cookies can be stored in an airtight container for about 1 week – should they last that long!