Ingredients
-
-
1/2
-
1/4
-
3
-
1 1/2
-
2
-
1 1/2
-
1/8
-
-
3
-
1/4
-
1
-
-
-
Directions
Anginetti (Italian Lemon Drop Cookies), Like most Italian cookies, these lemon drop cookies aren’t too sweet The perfect summer-time treat or a great addition to your holiday cookie tray!
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
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For Cookies, Cream Together Sugar and Shortening. |
|
3
Done
|
Add Eggs and Lemon Extract and Beat Well. |
|
4
Done
|
Add Flour, Baking Powder and Salt; Mix Well. |
|
5
Done
|
the Dough Should Be Soft and Sticky. |
|
6
Done
|
With a Small Cookie Scoop, Drop Dough Onto a Slightly Greased Cookie Sheet or Baking Stone, Spacing Them About 2-Inches Apart. |
|
7
Done
|
Bake For About 12-15 Minutes, or Until Firm and Lightly Brown. |
|
8
Done
|
Remove Cookies from Cookie Sheet and Allow to Cool Completely on Wire Racks. |
|
9
Done
|
For Frosting, Combine Confectioners' Sugar, Water and Lemon Extract and Mix Until Smooth. |
|
10
Done
|
Frost the Tops of Each Cookie With a Metal Spatula. |
|
11
Done
|
Allow Cookies to Dry Before Stacking. |
|
12
Done
|
Store in an Airtight Container. |
|
13
Done
|
~note~if You Want to Freeze the Cookies, Freeze Unfrosted and Frost Once Thawed. |
