Anginetti Italian Lemon Drop Cookies Recipe
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 20
The strong, soft textured aroma of butter and lemon has a little vanilla flavor and not too sweet these are anginetti Italian lemon drop cookies.
For cookies:
  • ½ cup sugar
  • 6 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 tsp lemon zest, grated
  • 3 eggs
  • 2 cups versatile flour
  • 2 tsp baking powder
For the icing:
  • ½ tbsp unsalted butter
  • 1½ cups sifted refined sugar
  • 1 tbsp water
  • 1 tbsp lemon juice
  • colored sprinkles
Step one
  1. prepare the oven and preheat it until the temperature shows 175 ° C.
  2. Prepare a baking sheet, then coat with baking paper. Set aside.
  3. Combine sugar, vanilla, lemon zest, and butter with an electric mixer in a bowl.
  4. After that add the eggs one by one by whisking them.
  5. Once all the eggs are inserted beat again all the ingredients for 2 minutes.
  6. Put baking powder and flour and stir again until all is mixed.
  7. Cover the dough using plastic, chill for 1 hour.
Step two
  1. Roll the dough into blocks about 5 inches long.
  2. Take one side and shape it into a circle. Repeat until all the dough is exhausted.
  3. Store on a baking sheet and bake for 15 minutes.
Step three
  1. While waiting for the cake to ripen, on the other hand, we make the icing:
  2. Melt the butter in a saucepan.
  3. Then add sugar, lemon juice, and a glass of water. Beat until the sugar melts.
Last Step
  1. Remove the cookies, let cool for about 15 minutes.
  2. Apply icing on cookies and sprinkle with colored sprinkles.
  3. Let stand for 30 minutes to dry.
  4. cookies are ready to be served.
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