Anginetti (Lemon Drop Cookies)
If this makes to many you can always cut it in half to make just a few dozen.
2 tsplemon extract
1/2 cvegetable oil
8 tspbaking powder
·confectioner's sugar (recipe follows)
6 cconfectioners' sugar
2 tspvanilla extract (you could use lemon)
1/2 cwater (you could use milk)
How to Make Anginetti (Lemon Drop Cookies)
- In 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.
- Frost with Lemon Confectioners' Frosting (see the following recipe)
- 6 cups confectioners' sugar
2 teaspoons vanilla extract (or use lemon extract or orange extract)
1/2 cup water ( or lemon juice, or orange juice)
- in 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.