Anginetti

Rating: 3.96 stars
23 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Italian iced lemon cookies.

By Laria Tabul
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

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  • 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.

Nutrition Facts

Per Serving:
311.5 calories; 3.8 g protein; 56.1 g carbohydrates; 64.3 mg cholesterol; 147.4 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Jenny W.
Rating: 4 stars
12/22/2006
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 recipe. It really tastes like the authentic quality of melting in your mouth heaven and a not too sweet experience. They are a "Wow!" To give the cookies a more melt in your mouth quality, I substituted Crisco for the butter. I used the same amount that the recipe calls for. The Crisco needs to be heated and melted then cooled in order to take these cookies up one more notch towards perfection. The next variation that I added is actual lemon zest, in both the cookie and the icing. It then creates a cookie that is truly at the peak of gourmet perfection. I share this recipe with others, and I bake these cookies for so many holiday gifts for family, friends and loved ones. It's the one the people start asking for weeks and weeks before the holidays get into swing. They say, "I hope you're gonna bring us those lemon cookies again this year!!! What more can I say. Just make them. Read More
Helpful
(91)

Most helpful critical review

SCM
Rating: 2 stars
02/23/2009
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 definitely not make again. Read More
Helpful
(27)
23 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Jenny W.
Rating: 4 stars
12/22/2006
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 recipe. It really tastes like the authentic quality of melting in your mouth heaven and a not too sweet experience. They are a "Wow!" To give the cookies a more melt in your mouth quality, I substituted Crisco for the butter. I used the same amount that the recipe calls for. The Crisco needs to be heated and melted then cooled in order to take these cookies up one more notch towards perfection. The next variation that I added is actual lemon zest, in both the cookie and the icing. It then creates a cookie that is truly at the peak of gourmet perfection. I share this recipe with others, and I bake these cookies for so many holiday gifts for family, friends and loved ones. It's the one the people start asking for weeks and weeks before the holidays get into swing. They say, "I hope you're gonna bring us those lemon cookies again this year!!! What more can I say. Just make them. Read More
Helpful
(91)
D
Rating: 5 stars
04/07/2007
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). Read More
Helpful
(66)
SAMIENELA
Rating: 4 stars
02/09/2004
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 subtle eggy flavor set off by the tart lemon icing. The outside is sturdy and the inside tender and rather dry. The frosting dries like a fondant - hard glossy and stackable. This cookie will appeal to adults more than to children. It's great with coffee and better the second day than it is fresh. These will ship well. The recipe as printed makes plenty of extra frosting possibly enough for a second batch of cookies. Next time I'll use more lemon juice and less water in the frosting. Read More
Helpful
(59)
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FRIENDLYFOOD
Rating: 4 stars
03/18/2005
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 can also add lemon extract or oil to the dough and you can also make them anise orange or almond flavored with matching icing.... for those who don't know what this cookie is it is a simple delicate "eggy" cookie.... not sweet untill you put icing.... icing is needed on this one... my grandmother always frosted with very pale easter colors... pastels.... pink green yellow.... and you could also do blue or plain white is okay but not as pretty.....:) Read More
Helpful
(49)
LISA ANNE
Rating: 5 stars
06/06/2003
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 made dealing with this very sticky dough easy. I would also only cook until the bottom edges just begin to brown. Great recipe - Thanks so much for sharing! Read More
Helpful
(38)
BELINDAD
Rating: 4 stars
08/29/2002
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 the cookies as little logs and they were just delicious. Better than any you can buy. Read More
Helpful
(30)
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Hanan
Rating: 5 stars
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 in the Italian bakeries. Read More
Helpful
(29)
SCM
Rating: 2 stars
02/23/2009
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 definitely not make again. Read More
Helpful
(27)
Heather
Rating: 4 stars
11/13/2006
I loved the hint of lemon in these. These were a bit involved for me but everyone seemed to like them. Read More
Helpful
(26)
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