ITALIAN LEMON COOKIES RECIPE RECIPES

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ITALIAN LEMON COOKIES RECIPE: HOW TO MAKE IT



Italian Lemon Cookies Recipe: How to Make It image

Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 3 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
3 large eggs, room temperature, separated
2 teaspoons grated lemon zest
2-1/2 cups all-purpose flour
Colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - FOOD.COM



Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com image

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!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24 cookies

Number Of Ingredients 10

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

Steps:

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

Nutrition Facts : Calories 141.4, FatContent 2.8, SaturatedFatContent 0.8, CholesterolContent 23.2, SodiumContent 44.3, CarbohydrateContent 27.2, FiberContent 0.3, SugarContent 18.9, ProteinContent 1.9

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Reviews 5
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