8# Anginetti- Italian Lemon Cookies 3/5/17

Anginetti- Italian Lemon Cookies

I have been reading a series of books by Cleo Coyle called the coffee house mysteries. There are recipes throughout the books and this one caught my attention. I guess these are big at holidays and Easter so I thought I would post them before Easter in case anyone was interested. 

They were lemony pillows of goodness.

Cleo Coyle's Anginetti

(Glazed Italian Lemon Cookies)

Makes about 3 dozen cookies

6 tablespoons unsalted butter, softened

3/4 cup white granulated sugar

1-1/2 teaspoons pure vanilla extract

1/2 teaspoon pure lemon extract

1 teaspoon fresh lemon zest (grated from rind, no white pith)

1/8 teaspoon table salt (about two pinches)

3 large eggs (lightly whisked with fork)

1/4 cup whole milk

4 teaspoons baking powder

2-1/2 cups all-purpose flour

Step 1 – Make your dough: Cream the butter and sugar with an electric mixer. Beat in the vanilla and lemon extracts, lemon zest, and salt. 

Add the eggs and beat for a full minute until light and fluffy. Add the milk and baking powder and beat for another 30 seconds. 

Finally, blend in the flour, but take care not to over-mix at this stage or you will develop the gluten and your cookies will be tough. The dough will be soft and sticky. YOU MUST (1) Cover with plastic wrap and chill for at least 1 hour—cold dough is easier to work with. AND (2) USE FLOURED HANDS TO WORK WITH THE STICKY DOUGH. If storing overnight, take out dough, pat into a disc and tightly wrap in plastic.

Step 2 – Bake: Preheat your oven to 350 F. and line a baking sheet with parchment paper or silicon sheets or lightly coat surface with non-stick spray. USE FLOURED HANDS TO WORK WITH YOUR STICKY DOUGH. Break off pieces and roll into balls.

Note: if you go to her website I have linked above there are other traditional shapes listed.

Bake about 10 to 15 minutes.

NOTE: Do not overcook. The cookies will not brown on top, so look for a light golden browning on the bottoms. See my photo below...

Baking time of 10 to 15 minutes will vary, depending on your oven. For mine it's 12 minutes. Let the cookies cool before glazing and decorating.

Step 3 – Make the glaze: Into a bowl sift 2 cups powdered sugar. In a separate, small bowl place 4 Tablespoons fresh lemon juice (you should be able to extract this from 1 large lemon). Add 2 teaspoons pure lemon extract and 2 teaspoons water. 

Add the lemon juice mixture to the sifted confectioners’ sugar. Fork-whisk until the glaze reaches the consistency you wish. If the glaze is too thin, add more confectioners’ sugar. If too thick, add a bit more water and blend until smooth.

TO GLAZE COOKIES: Dip the tops of cooled cookies into the glaze, turn once or twice, then lift, letting the extra glaze drip off. Allow the cookies to sit on a rack undisturbed until the glaze sets (about 15 minutes). Sprinkles must be added while the glaze is still wet. Again, allow the glaze to dry before serving.