Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com (2024)

49

Community Pick

Submitted by Kim D.

"Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!"

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Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com (11) Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com (12)

Ready In:
30mins

Ingredients:
10
Yields:

24 cookies

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ingredients

  • COOKIE

  • 12 cup sugar
  • 14 cup vegetable shortening
  • 3 large eggs
  • 1 12 teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1 12 teaspoons baking powder
  • 18 teaspoon salt
  • FROSTING

  • 3 cups confectioners' sugar
  • 14 cup water
  • 1 teaspoon lemon extract

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directions

  • 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.

Questions & Replies

Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com (13)

  1. The recipe I have from food.com required 3 eggs and 1 egg yolk. That was a few years ago. Did I copy it wrong?

    Rita G.

  2. In the angenetti cookies...how much real lemon juice should I use in place of the lemon extract? Also, in the icing, how much lemon juice and zest, rather than lemon extract? THANK YOU.

    jstill

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Reviews

  1. I remember having these little cookies as a child. I was looking forward to making these but was afraid that I wouldn't find a recipe that reflected my memories. I tried this one and it was perfect. What a delightful cookie. My husband who really isn't a lemon fan even loves them! <br/>I made some changes to the recipe. Since I did not have vegetable shortening, I used butter instead and they came out just fine. :)<br/>I also love how these can be classified as a low fat cookie (in my opinion). They don't require much fat at all and you get 24 decent sized treats! <br/>These are much better than bakery Anginetti and so easy to make! Thanks for reading!

    FairyCakes

  2. Quite possibly the best cookie I've ever had!! And I'm a bakers daughter!! I did add a bit more lemon flavor to mine. The raw dough was beautiful to look at and to work with. How is it I am Italian grew up on the east coast and have not heard of these cookies?! Now I'll have to bake more to make up for lost time! Thank you for this recipe it really is WONDERFUL!!!!

    medwards18

  3. Recipe was perfect for the cookies, but the frosting surprised me. It did not match the photo and came out like cake frosting. If you're looking for more of a glaze like the photo, add confectioners sugar slowly until you get your desired consistency for a drizzled glaze.

    liminosh

  4. OMG! I grew up in NJ and remember going to my grandparents house in the Bronx. They always had these when when came to visit. They taste just like I remember. Thanks for sharing this!

    camillecolombo21

  5. I absolutely love these cookies! I make several batches every Christmas. Instead of lemon extract, I use fresh lemon juice and zest for the dough and fresh lemon juice for the icing. They turn out perfect every single time.

    • Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com (22)

    Ponygirl

see 51 more reviews

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Tweaks

  1. Up the extract to 2 tsp in the cookie and add 1/4 tsp of vanilla + 1/2 tsp lemon extract to frosting

    patramark

  2. Kim, these are fabulous!!!!!!!! The only thing I will change the next time is I will use 1/2 cup of lemon juice instead of the 1/2 cup water in the frosting. Great recipe that I will definitely make again!!!!!! Thanks, oodles!!!!!!!!!!!!

    Susy Q

  3. I'd add more lemon extract in the mix. I'd make them smaller than I did. I did make a similar recipe with butter that gave the cookie a lighter texture. This was an easy recipe and they cooked perfect.

    Joanna K.

  4. Used lemon juice and zest in the icing.

    Marg (CaymanDesigns)

  5. These cookies are very delicately-flavoured and scone-like. I piped them onto the tray and afterwards dusted them with icing sugar instead of frosting. They looked great and tasted wonderful!

    crabhole

see 1 more tweaks

RECIPE SUBMITTED BY

Kim D.

Houston, 0

  • 122 Followers
  • 292 Recipes
  • 37 Tweaks

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p><p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophom*ore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. Come visit us sometime! <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm also a co-host with <a href=http://www.recipezaar.com/member/9580>Richard-NYC</a> and <a href=http://www.recipezaar.com/member/34146>Dee514</a> in the <a href=http://www.recipezaar.com/bb/viewforum.zsp?f=36>Italian Cooking Forum</a>. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />Games that I've participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg alt=Photobucket - Video and Image Hosting border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg alt=Photobucket - Video and Image Hosting border=0 /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/adoptatagparticipant.jpg alt= /> <br /><br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <br /><br /><img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/eatoutsidesticker.jpg alt= /> <br /><br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg alt=Photobucket border=0 /> <a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_36055_t.jpg alt=Photobucket border=0 /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg alt=Photobucket border=0 /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg alt=Photobucket border=0 /> <br /><br /><br /><br /><br /><br /><br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br /><br />Last updated on September 24, 2008 <br /><br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /></a></p>

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Anginetti (Italian Lemon Drop Cookies) Recipe  - Food.com (2024)

FAQs

What does Anginetti mean in English? ›

Anginetti (Italian Lemon Drop Cookies)

What are Italian cookies made of? ›

Combine flour and baking powder in a bowl. Beat butter and sugar in a mixing bowl with an electric mixer until smooth and creamy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla.

What are lemon cookies made of? ›

Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed. Whisk together flour, baking powder, and salt in a medium bowl.

Why are they called Italian cookies? ›

They are Italian-American cookies. Tri-color cookies were created by Italian immigrants in the States as a way to honor their Italian heritage. What is the Italian name for a rainbow cookie? In Italian they call this cookie Tricolore (three colors) because of its resemblance to the Italian flag.

What is the number one cookie in Italy? ›

Some of the most famous Italian cookies include biscotti and amaretti. Biscotti is a classic Italian cookie typically made with almonds and perfect for dipping in coffee or tea. Amaretti are soft, almond-flavored cookies that are often served with dessert wine.

What do Italians call their cookies? ›

Today, I want to share a little bit about Italian cookies called Biscotti. Biscotti, also known as cantuccini or mandelbrot (Mandel bread), are traditional Italian cookies with a long history and rich cultural significance.

What is an Italian cookie that is dry crunchy and is twice baked? ›

Biscotti cookies are crispy, twice-baked Italian cookies known for their distinct oblong shape and crunchy texture. The dry, hard texture of the biscotti is perfect for dunking. In Italy, biscotti are often dipped in a dessert wine. Biscotti also pairs well with a cup of coffee, espresso, or a cappuccino.

Can you use lemon juice instead of lemon extract in cookies? ›

Lemon juice: Lemon juice is the best substitute for lemon extract—similar in consistency and flavor, most recipes will adapt to the change, albeit with a more tart or bitter flavor. However, the flavor of lemon juice isn't as strong as lemon extract.

How much sugar is in a lemon cookie? ›

1 cup (227 g) butter, softened to room temperature (not too soft!) 1 ½ cups (318 g) granulated sugar. 1 tablespoon fresh lemon zest (from one large lemon)

How do you get intense lemon flavor in baked goods? ›

Combine lemon zest with oil or butter

Rub the lemon into the sugar, then add your cooking fat, like butter or oil. The tangy zest will infuse the whole batter, elevating the tart flavor of your dessert. For a shortcut, you can use lemon-infused olive oil.

What does aperitivi mean in Italian? ›

An aperitivo is a pre-meal drink; the experience of aperitivo is a cultural ritual. Derived from the Latin aperire, the tradition is meant “to open” the stomach before dining. Accordingly, for centuries Italians have said cheers – cin cin – over drinks and appetizers in the early evening hours between work and dinner.

What is cookie dough in Italian? ›

Italian Translation. pasta biscotto.

What does decollete mean in Italian? ›

invariable masculine noun. (di abito) low neckline. (di donna) cleavage.

What does Bercy mean in cooking? ›

noun. , French Cooking. a white sauce flavored with white wine, shallots, fish stock, and parsley: usually served with fish.

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