Anginetti Cookies
Anginetti Cookies
Anginetti, also known as Italian Lemon Drop Cookies, are delicate and soft glazed cookies that are often served at weddings and holidays. They are known for their light, cake-like texture and zesty lemon flavor.
Nutrition
Calories: 120cal
Carbohydrate: 24g
Protein: 1g
Fat: 4g
Cholesterol: – -mg
Sodium: 50mg
Difficulty Level: easy
20 min Prep
12 min Cook
32 min Total
24 Cookies
Ingredients
- 3 large eggs
- 100g (1/2 cup) granulated sugar
- 120ml (1/2 cup) vegetable oil
- 2 teaspoons of vanilla extract
- 1 teaspoon of lemon zest
- 300g (2 1/2 cups) all-purpose flour
- 1 tablespoon of baking powder
- 1/8 teaspoon of salt
- 240g (2 cups) powdered sugar
- 60ml (1/4 cup) fresh lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the eggs with a hand mixer or stand mixer on medium speed until they are well combined.
- Add the granulated sugar to the eggs and continue beating until the mixture is thick and pale, about 2-3 minutes.
- Mix in the vegetable oil, vanilla extract, and lemon zest, and blend until the ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet ingredients, mixing on low speed until a soft dough forms.
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving sufficient space between each cookie.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow them to cool on a wire rack.
- While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cookies are cool, dip the tops of each cookie into the lemon glaze, or use a spoon to drizzle the glaze over the cookies. Allow the glaze to set before serving.
