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.

Recipe by Just a Smidgen at https://justasmidgen.com/2013/04/06/anginetti-italian-lemon-drop-cookies/