BellaOnline Forums Food and Wine Italian Food anginetti - lemon cookies

I am looking for a lemon anginetti recipe. I thought that I had found it on the website around Christmas time. I lost my printed copy & now when I come back it's not here. it was the best one I've tried. all I remember is that it had 8 teaspoons (maybe tablespoons) of baking soda.

thanks

Anginetti)

What you need:

3 eggs
l/2 cup milk
2 tsp. lemon extract
l/2 cup sugar
l/2 cup vegetable oil
3 cups flour
8 tsp.baking powder
(some have worried that is an excessive amount of baking powder)

Susan says, "8 tsps. 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. Happy Holidays!"

What you do:

Heat oven to 350 degrees. In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar, and oil until well blended.
On low speed, add flour and baking powder. Mix until just blended. The dough should be soft and sticky. Lightly dust the dough and your fingers with a little additional flour.
Drop dough from a teaspoon onto a lightly greased cookie sheet, spacing cookies 2 inches apart. Bake immediately for 8-10 minutes or until lightly browned.
Remove cookies from cookie sheet onto wire racks. Cool. Frost with Lemon confectioners' sugar.

If it is necessary to freeze cookies, use heavy-duty plastic freezer bags and freeze the cookies unfrosted. Makes about 50 cookies.
Lemon Confectioners' Frosting

What you need:

6 cups confectioners' sugar
2 tsp. lemon extract
l/2 cup water
What you do:

In an electric mixer on medium speed, beat all ingredients until smooth. Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies. Dry the frosted cookies on racks. Store in airtight container
Note:You can substitute anise or another extract to create different flavors. This cookie is popular on wedding cookie platters or other occasions.

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Thanks for sharing the recipe.

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