just a smidgen

Anginetti Italian Lemon Drop Cookies

Can you say.. A N G I N E T T I ?

CLICK HERE if you can’t..  I think he’s hysterical?
{ Or maybe I’ve had just a little too much wine tonight? }

The weather …”blah blah blah”…  is just about the same as last time we spoke,
er, I wrote,  and this is definitely not “poetry writing weather”!  Just sayin’!

But it is cookie making weather, especially little Anginetti Italian Lemon Drop Cookies that are a funfetti sprinkle of sun on a Blah Day!

Technically they’re not funfetti, but they could be, if you just whipped a few of those little sprinkles in with the dough..
Then there’d be sprinkles of happy sunshine everywhere in your kitchen, right? Maybe just throw a few over your shoulder for good luck.. do a little funfetti dance and cheer the heck up?

Anginetti Italian Lemon Drop Cookies

First I was a “Good Girl” and made them just like Food.com said I should.. and then I just had to make “Smidgen” them up and make them Gluten-Free.

Which one was better?

Both were winners here.. the original Anginetti Italian Lemon Drop Cookies recipe made cookies that were..

well, think little lemony nibbles, just slightly sweet, pillowy clouds of heaven.

The Gluten-Free Aginetti were.. soft and creamy cakey bitty bites of tender.
{ How’s that for a little impressive technical food writing for ya’? }

Since I couldn’t pick a winner, make one, make both.. and spread a little funfetti Anginetti sunshine lovin’ around like I did:D Tell them Smidge made ya’ do it!!
Hey, I hope you didn’t think that I ate them all myself?? Yeah, right, that would mean two bike classes this weekend, do you think I’m that crazy??

Anginetti Italian Lemon Drop CookiesIf I made these again.. I’d definitely add more lemon to the cookie batter and the frosting.. I’d throw a little lemon zest in both. Then I’d mix some of those happy sprinkles into the batter. Wait.. I’d better make these again!!

 

Anginetti Italian Lemon Drop Cookies
 
Cook time
Total time
 
Ingredients
  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 large eggs
  • 1 1/2 teaspoons pure lemon extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Frosting
  • 3 1/2 cups confectioner's (icing) sugar
  • 1/4 + 1/8 cup water
  • 1 1/2 teaspoon pure lemon extract
  • Multi-colored sprinkles
Instructions
  1. Preheat oven to 350F.
  2. In a large mixing bowl, beat together the sugar and the vegetable shortening. This will not make a creamy mixture, it will look grainy and "clumpy". Then add the eggs and pure lemon extract and mix well.
  3. Measure in the flour, the sprinkle over the baking powder and salt. Then mix again to blend thoroughly all of the ingredients together.
  4. This dough is very soft and sticky, it's supposed to be.
  5. Spray the cookies sheets lightly with a vegetable cooking spray.
  6. Scoop by small spoonful onto the prepared cookie sheets, spacing about 2 inches apart.
  7. Bake for 10 - 12 minutes, or until cookies are ever so lightly browned (they should stay "mounded" in shape).
  8. Remove from the oven and transfer to a wire rack to completely cool.
  9. Make the frosting by blending all of the ingredients together. It should be a soft, pourable frosting but not a watery consistency.
  10. Holding each cooled cookie, spoon a generous amount of icing over the cookie, allowing the icing to pour over and run back into the bowl. Alternately, lay a baking pan under the wire rack and spoon the icing over the cookies, allowing the extra frosting to go into the backing pan underneath. Sprinkle the sprinkles over top before the frosting has time to set.
Notes

Store in an air-tight container. If you wish to freeze these cookies, do so before you frost them.

Adapted from Food.com

Anginetti Italian Lemon Drop Cookies

Gluten-Free Anginetti {Italian Lemon Drop Cookies}
 
Cook time
Total time
 
Ingredients
  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 large eggs
  • 1 1/2 teaspoons pure lemon extract
  • zest from 1 lemon
  • 2 cups almond flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • Frosting
  • 3 1/2 cups confectioner's (icing) sugar
  • 1/4 + 1/8 cup water
  • 1 1/2 teaspoons pure lemon extract
  • Multi-colored sprinkles
Instructions
  1. Preheat oven to 350F.
  2. In a large mixing bowl, beat together the sugar and the vegetable shortening. This will not make a creamy mixture, it will look grainy and "clumpy". Then add the eggs, pure lemon extract and lemon zest then mix well.
  3. Measure in the flour, the sprinkle over the baking powder and salt. Then mix again to blend thoroughly all of the ingredients together.
  4. This dough is very soft and sticky, it's supposed to be.
  5. Spray the cookies sheets lightly with a vegetable cooking spray.
  6. Scoop by small spoonful onto the prepared cookie sheets, spacing about 2 inches apart.
  7. Bake for 10 - 12 minutes, or until cookies are ever so lightly browned (they should stay "mounded" in shape).
  8. Remove from the oven and transfer to a wire rack to completely cool.
  9. Make the frosting by blending all of the ingredients together. It should be a soft, pourable frosting but not a watery consistency.
  10. Holding each cooled cookie, spoon a generous amount of icing over the cookie, allowing the icing to pour over and run back into the bowl. Alternately, lay a baking pan under the wire rack and spoon the icing over the cookies, allowing the extra frosting to go into the backing pan underneath. Sprinkle the sprinkles over top before the frosting has time to set.
Notes
These were a little "fussier" to get off of the cookies sheet once baked. Make sure they have "set" for a minute or so before moving to a wire rack. Make sure you've sprayed the cookie sheet well before scooping the batter.
Store in an air-tight container. If you wish to freeze these cookies, do so before you frost them.

Anginetti Italian Lemon Drop CookiesLove, Smidge

 

 

Menu