Anginettes Italian Lemon Cookies Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

Steps:

• 1. Mix shortening, sugar, eggs, baking powder, vanilla and lemon extracts and 2 cups of the flour in a stand mixer (or use a hand held electric mixer).
• 2. Add remaining flour until the mixture pulls away from the mixing bowl and is velvety to the touch. You can also make a well with the remaining flour and add the mixture to mix by hand.
• 3. Grease baking sheets with the shortening or use Silpat or parchment paper. Roll dough into 1 1/2"- 2" balls. I use a scoop. Place on baking sheets and bake at 400 degrees for 12-15 minutes. They should be pale but set. Cool on wire racks.
• 4. Make topping, mixing all the ingredients. It should be the consistency of heavy cream or buttermilk. Dunk the tops of the cookies in the topping and place on wax paper (let icing drip down sides). Immediately sprinkle with sprinkles. Let dry before storing between sheets of wax paper. They get bettter after a day-the soften a litttle.