Anginetti Cookies

Anginetti's are an Italian lemon cookie/biscuit with hints of vanilla and sugar icing.

What's not to like?

When I was a kid I used to eat these until I was nauseous. My grandmother (Dorothy Arcaro) made a version of these cookies throughout my childhood. I lived with her and my grandfather for about a year when I was in kindergarten. I loved everything about kindergarten and elementary school, including the bus ride to and from. But I always knew it was going to be a good night in the Arcaro household, when I got off the bus to the fresh aroma of lemon and sugar. I'd walk into the house to see dozens of cookies drying after they had been dipped in frosting. Every kid's dream!

My grandmother simply called these cookies 'biscuits' (pronounce bis-coots). So when I would describe these delectable cookies to other people, most hadn't a clue to what I was referring. It wasn't until I was an adult, that I learned their true name. Anginetti's are a cookie derived from the southern regions of Italy, and are typically made for parties or holidays. Thanks to my grandmother they were also a suitable after school treat.

Here's what I learned from making this recipe:

1. Adding real lemon zest to the cookie batter is a must. While lemon extract gets the job done, there is nothing like real lemon zest added to this batter to kick it up a notch. I feel it's the reason everyone asks me for this recipe. The original recipe below called for only extract but I like blending extract and zest together to make the perfect combination.

2. Enhancing the frosting with real lemon juice doesn't hurt either. The original recipe called for 3 tablespoons of water. I tried one part water, two parts lemon juice and haven't regretted it a day since.

3. These cookies freeze well. I recently made these for a Relay Rally (The American Cancer Society's Relay for Life for all you non-relayers). I baked the cookies a week in advance, froze them and then frosted the cookies after they thawed. No one had a clue that the anginetti's were not fresh from the oven because this recipe is just that good.

Anginetti (Lemon) Cookies

Ingredients:

1 1/2 cups sugar

1/2 cup shortening

3 eggs

1/2 teaspoon vanilla extract

1/2 cup milk

1 teaspoon lemon extract

zest of one lemon

3 cups flour

1 tablespoon baking powder

1 pinch salt

2 cups confectioners' sugar

1 tablespoon water

2 tablespoons lemon juice

Yield: 3 Dozen Prep Time: 15-20 Mins Bake Time: 8-10 Mins

Directions:

1. Preheat oven to 350 degrees F.

2. Blend the sugar and shortening together until light.

3. Beat in the eggs, milk, vanilla, lemon extract, and 3/4 of the lemon zest; mix until well blended.

4. Combine flour, baking soda and salt.

5. Add the flour mixture to the shortening mixture; mix until combined. The dough will appear sticky.

6. Drop spoonfuls of dough onto a parchment lined baking sheet.

7. Bake cookies for 8-10 minutes; let them cool completely on a cooling rack before icing.

8. Combine the confectioner's sugar, the 1 tablespoon of water, 2 tablespoons of lemon juice and the rest of the lemon zest.

9. Beat until smooth and add more sugar or water until the icing is thick enough to spread on the cookies.

10. Enjoy!

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