Anginetti Italian Lemon Knot Cookies Recipes

ITALIAN LEMON COOKIES - ANGINETTI

Steps:

• The cookies. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
• In a large bowl, beat together the sugar, vanilla, lemon zest and butter with an electric mixer until well blended. Beat in eggs, one at a time. After adding all the eggs, beat for 1 minute more. Stir in baking powder and flour and blend just until mixed. Cover the dough and refrigerate for about 1 hour. The dough will be sticky, so we chill it to make it easier to handle.
• To form the knots, roll the dough into logs, about 5 inches long. Take one side and spiral the log into a circle. Repeat until all the dough is used. Bake for 15-17 minutes or until light golden brown.
• The icing. Melt the butter over low heat. Add the sugar, lemon juice, and water. Whisk until the sugar melts. If icing is too thick, add some more water.
• Remove cookies from the oven and let them cool. Brush the icing over the cookies. If using, top with colored sprinkles. Let the cookies to dry for about an hour. Store in an airtight container. Enjoy!

ANGINETTI (ITALIAN LEMON DROP COOKIES)

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.

ANGINETTI

Steps:

• With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
• Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
• Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
• On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
• Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
• Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
• Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.