Anginetti: Italian Lemon Drop Cookies
  • ½ cup sugar
  • ¼ cup vegetable shortening
  • 3 large eggs
  • 1½ teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • Icing
  • 2 Cups Confectioners’ Sugar
  • ¼ cup water
  • 1 teaspoon lemon extract
  1. Cream the vegetable shortening and sugar in a large bowl. (This will not cream the way butter and sugar does, so don’t expect the same consistency.)
  2. Add the eggs, one at a time, until incorporated. Then at the lemon extract.
  3. Add the flour, baking powder and salt and beat until well incorporated.
  4. Cover and refrigerate for at least an hour. It’s a pretty sticky dough so I think this helps with the scooping later.
  5. When you are ready to bake, preheat the oven to 350˚. Scoop with an ice cream scooper onto tin foil or a silpat and place about 2 inches apart. Bake for 12-15 minutes or until light brown. (I thought 13 was perfect)
  6. For the Icing:
  7. Beat the icing ingredients together until smooth. Dip the completely cooled cookie into the icing and let it drip. When you finish dipping all the cookies once, let them sit for a couple of minutes and them dip again. When you begin running out of icing, scoop with a spoon and place dollops on top of each cookie. It will drip down and cover the cookie on its own.
Recipe by A Sue Chef at