Susan's Lemon Drop Cookies (Anginetti)
Source of Recipe
Sue Spataro
List of Ingredients
3 eggs
l/2 cup milk
2 tsp. pure lemon extract
l/2 cup sugar
l/2 cup vegetable oil
3 cups flour
8 tsp.baking powder*
LEMON FROSTING
6 cups confectioners' sugar
2 tsp. lemon extract
l/2 cup water Recipe
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.
*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"
LEMON FROSTING: 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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