Showing posts with label lemon cookies. Show all posts
Showing posts with label lemon cookies. Show all posts

Friday, April 14, 2017

Lemon Cookies for Easter

Recently my market had yet another unexpected item: pink lemons. Well, they’re not very pink. The outside looks yellow, and the interior is kind of pinkish (maybe they get pinker as they ripen?). They’re said to have a more intense flavor that the all-yellow lemons. I’m a sucker for new foods, so I thought I’d give them a try.

Since Easter is looming, I decided to go with flowery cookies, with pink sugar sprinkles in honor of spring. (I do have cookie cutters of sheep and bunnies and cows, but it’s hard work using them without mangling the poor little animals, so I though flowers were safer.)

Lemon Cookies


1-1/2 cups all-purpose flour

1/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt

2 small lemons (the pink lemons are 
   very small, so I used more than two)

5 Tblsp butter, softened
1/2 cup sugar

1 large egg, separated

1/2 tsp lemon extract


Note: This dough will need to chill for 3 hours. When you're ready to bake your cookies, preheat your oven to 350 degrees F, and line two baking sheets with parchment paper.

Sift together the dry ingrdients.

Grate the zest from one lemon into a bowl (if you’re using a stand mixer, this can go into the big bowl. BTW, those lemons may look small, but one lemon produced a lot of zest!).

Squeeze three Tblsp lemon juice (more than two small lemon(s worth!) into another bowl.

Add the soft butter to the bowl with the lemon zest and beat until combined. Beat in the sugar gradually, then beat for one additional minute. 

Add the egg yolk (set the white aside) and half the flour mixture. Mix until just combined.

Add the lemon juice and, the lemon extract, and the rest of the flour mixture and beat until combined.

Form the dough into a ball. Cover with plastic wrap or put in a plastic bag. Refrigerate for at least three hours.

When you’re ready to bake, preheat the oven and line the cookie sheets (see above!) Remove the dough from the refrigerator and roll it out to about 1/4-inch thick. (Note: when you start rolling, the dough will crumble and refuse to cooperate. Keep at it and it will all come together nicely.) Cut out your cookies and lay them on the parchment paper.

Whisk the egg white you saved with a dash of water, then spread in on top of the cookies. Sprinkle with decorative sugar or whatever you like.

Bake 8-10 minutes or until the edges begin to brown. (Rotate the pans once while cooking.)

Let cool on the baking sheets for 5 minutes, then remove to wire racks to finish cooling.

Find a helpful sheep and serve!

These have a great lemon flavor, and they’re not too sweet. 

My latest book, Cruel Winter, has a wintry scene on the cover. I'm pretty sure you don't want to see that!

So I'll just throw everything at you and you can find a book that's set in spring. (Check my updated website for details.)

Have a lovely Easter!

Tuesday, March 24, 2015

How to Make ANGINETTI - Italian Lemon Cookies for Easter by author Cleo Coyle

In my big Italian family, these light lemony cookies with a sweet glaze often made their appearance during the holidays. With colorful sprinkles added, anginetti make wonderful cookies for Easter. The bright lemon flavor is perfect for welcoming spring, and because the dough can be formed into many traditional shapes, the cookies are fun to make with children. Even the littlest ones will be able to add the colored sprinkles...

FYI - These colorful sprinkles (nonpareils) are what make these cookies especially popular for Italian weddings. And if you've ever been to an Italian wedding, then you know about the cookie table. In my family, those tables were always piled high with homemade specialties from cousins, aunts, mothers, and grandmothers of the bride and groom.

As for the anginetti, the sprinkles evoke the longstanding wedding tradition of giving guests almonds coated with hard-sugar shells as favors. Because almonds have a bittersweet taste, they represent the truth of married life, but the sugarcoating represents the hope that the newlyweds' life will be more sweet than bitter. 

May these cookies add
little sweetness to your life...

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's Anginetti
Italian Lemon Cookies

This recipe is very close to one made by my beloved late aunt Mary. I've mentioned Aunt Mary on this blog in other recipe posts. She was born in Italy, and she helped my mother raise me and my sister, Grace.

For years, I was her little assistant cook, and I always think of her with love whenever I make a recipe she taught me.

My beloved aunt,
Mary Capaccio

Buona Pasqua, Aunt Mary, 
I miss you and love you!

May you all have a

happy Easter season...

~ Cleo
CLICK HERE to download this
recipe as a 
free PDF document
that you can 
print, save, or share.

Cleo Coyle's Anginetti
(Glazed Italian Lemon Cookies)

Makes about 3 dozen cookies

6 tablespoons unsalted butter, softened

3/4 cup white granulated sugar

1-1/2 teaspoons pure vanilla extract

1/2 teaspoon pure lemon extract

1 teaspoon fresh lemon zest (grated from rind, no white pith)

1/8 teaspoon table salt (about two pinches)

3 large eggs (lightly whisked with fork)

1/4 cup whole milk

4 teaspoons baking powder

2-1/2 cups all-purpose flour 

Step 1 – Make your dough: Cream the butter and sugar with an electric mixer. Beat in the vanilla and lemon extracts, lemon zest, and salt. 
Add the eggs and beat for a full minute until light and fluffy. Add the milk and baking powder and beat for another 30 seconds. Finally, blend in the flour, but take care not to over-mix at this stage or you will develop the gluten and your cookies will be tough. The dough will be soft and sticky. Be sure to chill the dough at least 1 hour—cold dough is easier to work with. AND use flour-dusted hands when working with the dough. If storing overnight, take out dough, pat into a disc and tightly wrap in plastic.

Step 2 – Bake: Preheat your oven to 350 F. and line a baking sheet with parchment paper or silicon sheets or lightly coat surface with non-stick spray. Use floured hands to work with your sticky dough. Break off pieces and form into one or more of these classic shapes. 

For lemon drops, simply roll pieces of dough into 1-inch balls. 

For love knots, roll pieces of dough between palms to form ropes. Tie the ropes into small knots. Again, be sure to pre-chill the sticky dough and use flour-dusted hands when working with it.

For rings, form the ropes into circles instead and press ends together. If needed, use a drop of water to act as glue.

Bake about 10 to 15 minutes.

NOTE: Do not overcook. The cookies will not brown on top, so look for a light golden browning on the bottoms. See my photo. Baking time of 10 to 15 minutes will vary, depending on your oven. For mine it's 12 minutes. Let the cookies cool before glazing and decorating.

Step 3 – Make the glaze: 
Into a bowl sift 2 cups powdered sugar. In a separate, small bowl place 4 Tablespoons fresh lemon juice (you should be able to extract this from 1 large lemon). Add 2 teaspoons pure lemon extract and 2 teaspoons water

Add the lemon juice mixture to the sifted confectioners’ sugar. Fork-whisk until the glaze reaches the consistency you wish. If the glaze is too thin, add more confectioners’ sugar. If too thick, add a bit more water and blend until smooth.

(See my photos to help you gauge how
 the glaze on the cookies should look.)

TO GLAZE COOKIES: Dip the tops of cooled cookies into the glaze, turn once or twice, then lift, letting the extra glaze drip off. Allow the cookies to sit on a rack undisturbed until the glaze sets (about 15 minutes). Sprinkles must be added while the glaze is still wet. Again, allow the glaze to dry before serving.
download this recipe as a
free PDF document that you can
print, save, or share, and...

Stay Cozy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *

Once Upon a Grind:
A Coffeehouse Mystery

* A Best Book of the Year
Reviewer's Pick -
King's River Life

* Top Pick! ~ RT Book Reviews

* Fresh Pick ~ Fresh Fiction

* A Mystery Guild Selection

Delicious recipes are also featured in my 14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev 
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...

See the book's
Recipe Guide (free PDF)

* * * 

Marc and I also write
The Haunted Bookshop

Get a free title checklist,
with mini plot summaries, 

by clicking here. 

Or learn more about the
books and meet Jack Shepard,
our PI ghost 
by clicking here. 

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Friday, April 22, 2011

Lemon Cookies for Easter

What's more springlike than lemon cookies? Light, fluffy, delicious, and they look so pretty on the table!

I was planning to post a simple lemon cookie recipe here, but... if you've been reading this blog for very long, you know I like to experiment. So I did.

Let me give you the end of this story first:

I decided to look online for a different lemon cookie recipe because I'd heard about one that's been around for years using cake mix and Cool Whip. A quick scan on the Internet and I'd found at least a dozen posts claiming that these cookies were the best lemon cookies ever.

Umm.... not so much.

Let me take you through the process:

I made two batches of cookies. One with my original recipe, one with the Cool Whip version. Maybe it was me. Maybe I made some huge mistake. Maybe I didn't let them cook long enough. Whatever the problem, the Cool Whip recipe did not work for me.

Here's the recipe to follow (color commentary appears below):

Original Lemon Cookie recipe

1 package of lemon cake mix

1 tsp lemon extract

2 eggs

1/3 cup vegetable oil

Powdered sugar

Preheat oven to 350 degrees.

Pour cake mix into large bowl. Add oil. Beat eggs slightly and add lemon extract before adding eggs to bowl. Mix thoroughly.

Roll dough into quarter-sized balls and then roll these in powdered sugar. Place on parchment paper.

Bake for 8 – 9 minutes, but remove from oven before they turn brown.

And here's the link to a printable version of the original lemon cookie recipe.

The Cool Whip recipe sounded deceptively simple. And you know what they say about "if it sounds too good to be true..." right?

Here's what the batter looked like --->

There was no way to form this glop into little balls, so I wound up using the two-teaspoon method of dropping batter into powdered sugar.

But wait, it gets worse!

Among the many helpful hints I found online was one that suggested rolling the balls (ha! blobs is more like it) into Kool-Aid. Not straight Kool-Aid (and Wyler's), but mixed with powdered sugar. Several people claimed it not only made the cookies pretty (ooh all the different colors) but added a little zing of flavor.

A zing?
You know me. I like to play with my food. This option was a no-brainer (as it turned out, in more ways than one)
<--- I came up with these options.

Oh the joy. I couldn't wait to sample the promised delicious, light, and airy lemon cookies with a hint of black cherry, blue berry, and extra lemon...

Ummm.... remember when I said "not so much"?

These look pretty, but yikes. They were *bad* - like bad, bad. Gooey and flat. The consistency of chewing gum rather than cookies. I'm sure I did something wrong. And those extra flavors? That promised zing? More like a ZOING!!!! I thought my husband's mouth would pucker permanently after he sampled the first one.

For the record, the original recipe cookies came out fine. Fluffy. Crisp outside, soft inside. I tried the flavor/color option with these as well. Not so bad. Probably because there's more cookie substance to cut the zing. But in the future I'll stick with the original recipe, thank you very much.

Hope you have a wonderful weekend!

The next time I see you, I may not be here. I'm leaving the family to their own cooking for a few days while I attend Malice Domestic (where 3 of our contributers here at Mystery Lovers' Kitchen are up for an Agatha Award! Go Avery, MJ, and Sheila!) and participate in the Festival of Mystery in Oakmont, PA. If you're anywhere near the festival I hope you stop by to say hello to Avery, MJ, Sheila, Wendy, and me! (Did I forget anyone??)

Best always
Don't forget, GRACE INTERRUPTED comes out June 7th!