Friday, February 26, 2010

Anginetti


Lemon Drop Cookies
(Anginetti)
 

This recipe I have made on numerous occasions.  I sometimes substitute almond extract in lieu of the lemon.  They always turn out great.  
3 eggs
1/2 cup milk
2 teaspoons lemon extract
1/2 cup sugar
1/2 cup vegetable oil
3 cups flour
3 teaspoons baking powder
Preheat oven to 350 degrees.
In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar and oil until well blended.
On low speed, add flour and baking powder.  Mix until just blended.  The dough should be soft and sticky.
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.
Bake immediately for 8 to 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 rack.
Frost with Lemon Confectioner's Frosting.  If it is necessary to freeze cookies, use heavy-duty plastic freezer bags and freeze the cookies unfrosted.
Confectioner's Frosting
6 cups confectioner's sugar
2 teaspoons vanilla extract
1/2 cup water
In an electric mixer on medium speed, beat all ingredients untill 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 an airtight container. 
Yields enough for 50 cookies. 
The original recipe comes from the cookbook, Italian Cookie Tray by Maria Bruscino Sanchez.





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