From 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.
May these cookies add
a little sweetness to your life...
a little sweetness to your life...
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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.
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| My beloved aunt, Mary Capaccio |
Buona Pasqua, Aunt Mary,
I miss you and love you!
May you all have a
happy Easter season...
~ Cleo
🍴
To download this recipe in a
free PDF document that you
can print, save, or share,
To download this recipe in 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.
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.)
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