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My review
Anginetti
Laria Tabul
"Italian iced lemon cookies."
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Ingredients
servings 312Original recipe yields 12 servings (2 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
- Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared cookie sheet.
- With moistened fingertips, press ends of each ring together to form a smooth ring.
- Bake about 20 minutes or until golden brown.
- To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
- Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
12/21/2006
The Anginetti recipe is a dream come true. My Traditional Italian grandmother made these cookies every year and they were bakery perfect. None that I baked came out like hers until I tried this ...
Most helpful critical review
2/21/2009
I had high hopes for cookie. It tasted like a lemon biscuit-very doughy & the frosting was not lemony enough. Even doctoring the frosting with extra lemon extract and juice couldn't help. Would ...
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12/21/2006
The Anginetti recipe is a dream come true. My Traditional Italian grandmother made these cookies every year and they were bakery perfect. None that I baked came out like hers until I tried this ...
4/7/2007
Great Recipe! Very similar to what you would find in a bakery. My only suggestion would be to put the dough in a ziploc bag and snip off the tip (instead of using a pastry bag).
10/23/2002
The first reviewer is right: a cookie press makes the gooey dough simple to handle and the cookies don't need 20 minutes to bake. These are very Italian cookies, not overly sweet, with a subtl...
3/18/2005
This is a good recipe for anginetti.... very sticky though and hard to work with.... putting in fridge to harden up for a couple hours makes dough easier to work with and improves cookie.... you...
12/19/2000
These cookies were wonderful and tasted just like the ones my grandmother used to make. Her recipe called for lemon extract so I added a little to the dough. I also used a cookie press which ma...
5/28/2000
These little gems were soo quick tomake, they were done in between making a pizza and cooking spaghetti marinara with minimal time and mess. I didnt have a bakers piping bag however I made th...
12/19/2008
Love this recipe. I did add lemon zest to the icing to make it a bit more lemony. My one mistake was I made the cookies a bit on the small side. Next time I'll make them bigger just like you see...
2/21/2009
I had high hopes for cookie. It tasted like a lemon biscuit-very doughy & the frosting was not lemony enough. Even doctoring the frosting with extra lemon extract and juice couldn't help. Would ...
10/22/2006
I loved the hint of lemon in these. These were a bit involved for me, but everyone seemed to like them.