Anginetti Italian Lemon Drop Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

Steps:

• 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.

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons
• of butter with an electric mixer until well blended. Add eggs one
• at a time, beating well after each addition. Continue to beat for
• 1 minute.
• Stir in flour and baking powder (will be a soft, sticky dough).
• Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
• Pipe 2-inch diameter rings onto the parchment paper.
• Wet your fingertips and press ends of each ring together to form
• a smooth ring. Bake about 20 minutes or until golden brown.
• To make icing: Melt 1 tablespoon of butter over low heat. Add
• sugar, water, lemon juice and vanilla and whisk until sugar melts
• and mixture is heated through. If icing is too thick to brush easily,
• add more water to thin. Remove cookies from oven and immediately
• brush warm icing over hot cookies. Cool iced cookies on sheet for
• 2 minutes. Transfer to a rack and cool completely.