Anginetti (Lemon Drop Cookies)

Carol Junkins


These are delicious, with a nice lemony flavor. A recipe was posted on here by Star Pooley using Anginetti cookies, however they have been discontinued by Stella Dori now. The members were looking for them so I found this recipe on how to make them yourself.
If this makes to many you can always cut it in half to make just a few dozen.


★★★★★ 2 votes

50 cookies or cut recipe in half
10 Min
10 Min


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1/2 c
2 tsp
lemon extract
1/2 c
1/2 c
vegetable oil
3 c
8 tsp
baking powder
confectioner's sugar (recipe follows)


6 c
confectioners' sugar
2 tsp
vanilla extract (you could use lemon)
1/2 c
water (you could use milk)

How to Make Anginetti (Lemon Drop Cookies)


  • 1In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar, and oil until well blended.
    2.On low speed, add flour and baking powder. Mix until just blended. The dough should be soft and sticky.
    3.Lightly dust the dough and your fingers with a little additional flour. Drop the dough from a teaspoon onto a lightly greased cookie sheet, spacing the cookies 2 inches apart.
    4.Bake immediately for 8-10 minutes, or until slightly browned. Remove cookie sheet from oven. Using a metal spatula, remove cookies from sheet onto wire racks. Cool on wire racks.
  • 2Frost with Lemon Confectioners' Frosting (see the following recipe)
  • 36 cups confectioners' sugar
    2 teaspoons vanilla extract (or use lemon extract or orange extract)
    1/2 cup water ( or lemon juice, or orange juice)
  • 4in an electric mixer on medium speed, beat all ingredients until smooth. Using a metal spatula, frost the tops of the cookies. the frosting will drip down the sides and coat the cookies. Dry the frosted cookies on wire cooling racks. Store in airtight container.

Printable Recipe Card

About Anginetti (Lemon Drop Cookies)

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon, #extract

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