Anginetti (Italian Lemon Drop Cookies)

By aiati

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!

Ingredients

• 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

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

Preheat oven to 350°F.

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.

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.