Anginetti (Italian Lemon Drop Cookies)

Anginetti (Italian Lemon Drop Cookies)

Author: Kim D.
Total Time: 30 mins
5.0 41 Rate it! | Read 41 Reviews

Yield: 1 (988 g)
Prep Time: 15 mins
Cook Time: 15 mins



1 1/2 cup sugar
3/4 cup vegetable shortening
9 large eggs
4 1/2 teaspoons lemon extract
6 cups Glutenfree Gold  cup4cup
4 1/2 teaspoons baking powder
3/8 teaspoon salt
9 cups confectioners’ sugar
3/4 cup water
3 teaspoons lemon extract


1 Preheat oven to 350°F. 2 For cookies, cream together sugar and shortening. 3 Add eggs and lemon extract and beat well. 4 Add flour, baking powder and salt; Mix well. 5 The dough should be soft and sticky. 6 With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. 7 Bake for about 12-15 minutes, or until firm and lightly brown. 8 Remove cookies from cookie sheet and allow to cool completely on wire racks. 9 For frosting, combine confectioners’ sugar, water and lemon extract and mix until smooth. 10 Frost the tops of each cookie with a metal spatula. 11 Allow cookies to dry before stacking. 12 Store in an airtight container. 13 ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.


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