Some of my best holiday memories are the ones in my grandma’s kitchen, making Christmas cookies with her and my sister. We make the classics: thumbprints, chocolate covered peanut butter crackers, chocolate covered pretzels, and festive spritz cookies. However, this year, my grandma chose to mix it up and get in touch with our Italian roots by making all Italian cookies. Our list includes dark chocolate pizzelles, ricotta cookies, and my favorite of the bunch: anginetti–Italian lemon drop cookies.
I’m a total sucker for anything lemon flavored. These iced lemon cookies are totally delicious. They’re soft, chewy, and sweet. So, I’m making it my first food post on the blog! Read below to find our recipe for anginetti. And, if you want to read more about great Italian eats, check out my Rome and Florence travel diaries.
Now, I feel like it’s necessary to discuss how un-Italian I look. I clearly got my mom’s German-Irish looks. But, my dad’s side is full Italian. Here’s a photo of my dad’s extended family for reference. My red hair definitely stands out. (Check out my grandma’s bunny ears).
And now, on to the good stuff…
Anginetti: Italian Lemon Drop Cookies
Prep time: 20 minutes | Cook time: 8 minutes | Yield: 60 cookies | Recipe via: 01Recipes
A cup of vegetable oil
1 cup sugar
1 cup milk
1 tbsp lemon extract
2 tbsp baking powder
6 cups flour
1/2 cup butter, melted
4 cups powdered sugar
1/4 cup heavy cream
2 tsp lemon extract
Pre-heat oven to 350°F.
In a large bowl, cream together oil, sugar, milk, eggs and lemon extract until well combined.
Then, whisk together baking powder and flour. Add dry mixture to wet ingredients little by little (there’s a lot!); mix until combined. The dough will be very, very sticky. Try oiling your hands before handling dough to prevent from sticking. Make sure to not hold the dough for too long, as you don’t want the dough to get oily.
Place spoonfuls of dough on a parchment paper lined baking sheet and bake at 350° for 8 minutes, or until the bottoms of the cookies are brown.
Let cookies rest for two minutes, then remove from baking sheet to let cool completely.
While the cookies are baking, begin making the icing. In a bowl, combine all ingredients and mix. For extra lemon flavor, squeeze half of a lemon into the mixture. To achieve desired yellow color, add yellow food coloring. For me, that’s roughly 10-12 drops. Icing will be thick.
Once cookies are completely cooled, dip in the bowl of icing to frost. I found this easier than using a fork or spoon. Zest a lemon or add sprinkles tops off the cookies.
Since the icing is so thick, they take a while to set. Leave cookies out before storing or serving.