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anginettes (italian lemon cookies)

(1 rating)
Recipe by
Amy Scotti
Monroe, NJ

These are a family personal favorite handed down from my husband's Aunt. They're great for Christmas or Easter (just change the color of the sprinkles!). My niece requested these for her First Holy Communion party-I wound up making 400 of them!! People were actually stealing them to take home at the end of the party!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For anginettes (italian lemon cookies)

  • 5 c
    all purpose flour
  • 1 c
    butter flavor shortening
  • 1 c
    granulated sugar
  • 6
  • 2 Tbsp
    baking powder
  • 2 tsp
    vanilla extract
  • 2 tsp
    lemon extract
  • 1/2
    box confectioner's sugar
  • 1/4 c
    warm water
  • 1 Tbsp
    lemon extract
  • sprinkles

How To Make anginettes (italian lemon cookies)

  • 1
    Mix shortening, sugar, eggs, baking powder, vanilla and lemon extracts and 2 cups of the flour in a stand mixer (or use a hand held electric mixer).
  • 2
    Add remaining flour until the mixture pulls away from the mixing bowl and is velvety to the touch. You can also make a well with the remaining flour and add the mixture to mix by hand.
  • 3
    Grease baking sheets with the shortening or use Silpat or parchment paper. Roll dough into 1 1/2"- 2" balls. I use a scoop. Place on baking sheets and bake at 400 degrees for 12-15 minutes. They should be pale but set. Cool on wire racks.
  • 4
    Make topping, mixing all the ingredients. It should be the consistency of heavy cream or buttermilk. Dunk the tops of the cookies in the topping and place on wax paper (let icing drip down sides). Immediately sprinkle with sprinkles. Let dry before storing between sheets of wax paper. They get bettter after a day-the soften a litttle.

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