Recipe for Italian Lemon Cookies (Anginetti)
Ingredients:
For the Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
For the Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
Extra powdered sugar for dusting
Instructions:
Preheat the Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Form the Cookies:
Drop spoonfuls of the cookie dough onto the prepared baking sheets. You can also use a cookie scoop for uniform size.
Bake:
Bake in the preheated oven for about 10-12 minutes or until the edges are just starting to brown.
Prepare the Glaze:
While the cookies are baking, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Glaze the Cookies:
Once the cookies are slightly cooled, dip the top of each cookie into the glaze, then set back on the wire rack to let the glaze set.
Final Touch:
Dust with powdered sugar before serving for a decorative touch.
These cookies are wonderfully soft with a vibrant lemon flavor that comes from both the zest and the juice, making them irresistibly tangy and sweet.
Enjoy baking and sharing these delightful treats! If you need another recipe or further assistance, just let me know.