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Receta Anginetti: Lemon Drop Cookies
by Joanne

Anginetti: Lemon Drop Cookies

Deliciously light, lemony, and zesty. An easy cookie to make and it looks terrific on any party tray.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 48 each

Ingredientes

  • ■3 eggs
  • ■1/2 cup milk
  • ■2 tsp. lemon extract
  • ■1/2 cup sugar
  • ■1/2 cup vegetable oil
  • ■3 cups flour
  • ■8 tsp. baking powder
  • Icing
  • ■5 – 6 cups confectioners sugar
  • ■2 tsp. lemon extract *Real lemon juice would be better in the frosting.
  • ■1/3 to 1/2 cup water depending on how thick/thin you want frosting.

Direcciones

  1. “8 teaspoons of baking powder is the correct amount. It does sound like a lot but the cookies will come out nice and light. The dough should be soft and sticky. Add a little flour on to your fingers. They are very good cookies.”
  2. Makes 4 dozen
  3. Heat the oven to 350 F. Use an electric mixer to beat eggs, milk, lemon, sugar, and oil until well blended. On low speed, add flour and baking powder. Mix just until blended.
  4. Drop dough from teaspoon onto a lightly greased baking sheet, spacing about 2 inches apart. Bake for 8 – 10 minutes. Remove and allow to cool. Frost with the following zesty lemon icing.
  5. Icing
  6. In an electric mixer on medium speed beat all ingredients until smooth. Frost top of cookies and allow to dry.