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| Anginetti |
"Italian iced lemon cookies."
Ingredients :
- 1/2 cup white sugar
- 6 tablespoons butter
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 3 eggs
- 2 cups all-reason flour
- 2 teaspoons baking powder
- 1 tablespoon butter
- 3 cups sifted confectioners' sugar
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F. Line cookie sheet with parchment paper.
- In a mixing bowl beat sugar, vanilla, lemon peel and six tablespoons of butter with an electric mixer till properly mixed. Add eggs one by one, beating well after every addition. Continue to conquer for 1 minute.
- Stir in flour and baking powder (may be a smooth, sticky dough). Spoon dough into a pastry bag equipped with a three/8-inch spherical tip. Pipe 2-inch diameter rings onto the prepared cookie sheet.
- With moistened fingertips, press ends of every ring together to form a easy ring.
- Bake approximately 20 minutes or until golden brown.
- To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk till sugar melts and mixture is heated through. Thin with extra water if icing is just too thick to sweep.
- Remove cookies from oven and straight away brush heat icing over hot cookies. Cool iced cookies on sheet for 2 mins. Transfer to a rack and cool completely.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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