Italian Lemon Cookies (Anginetti)
- 1 ⁄2 cup sugar
- 1 ⁄4 cup vegetable shortening
- 3 large eggs
- 1 1⁄2 teaspoons lemon extract
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 ⁄8 teaspoon salt
- 3 cups confectioners' sugar
- 1 ⁄4 cup water
- 1 teaspoon lemon extract
Preparation time 20mins
Cooking time 60mins
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. Wrap dough in saran wrap and refrigerate for about an hour so that you can work with it easier.
Create a small ball in your hand of dough and then roll into a log shape. Place in a coil on a cookie sheet, spacing them about 2-inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown on the bottom. Remove cookies from cookie sheet and allow to cool completely on wire racks.
For frosting, dip the tops of each cookie into the frosting.
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.
Makes 24 cookies