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ITALIAN ICED LEMON COOKIES ( ANGINETTI)




List of Ingredients



• 1/2 CUP SUGAR
  
• 6 TABLESPOONS BUTTER
  
• 2 TABLESPOONS VANILLA EXTRACT
  
• 1 TEASPOON LEMON ZEST
  
• 3 EGGS
  
• 2 CUPS 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



1. PREHEAT OVEN TO 350°. LINE A COOKIE SHEET WITH PARCHMENT PAPER. SET ASIDE.
   
2. IN A MIXING BOWL, BEAT SUGAR, VANILLA, LEMON PEEL AND 6 TABLESPOONS OF BUTTER WITH AN ELECTRIC MIXER UNTIL WELL BLENDED. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. CONTINUE TO BEAT FOR 1 MINUTE LONGER.
   
3. SIFT IN FLOUR AND BAKING POWDER ( THE DOUGH WILL BE SOFT AND STICKY). SPOON DOUGH INTO A PASTRY BAG FITTED WITH A 3/8" ROUND TIP. PIPE 2" DIAMETER RINGS ONTO THE PREPARED COOKIE SHEET
   
4. WITH MOISTENED FINGERTIPS, PRESS ENDS OF EACH RING TOGETHER TO FORM A SMOOTH RING.
   
5. BAKE ABOUT 20 MINUTES OR UNTIL GOLDEN BROWN.
   
6. ICING:
   
7. MELT 1 TABLESPOON OF BUTTER OVER LOW HEAT. ADD SUGAR, WATER, LEMON JUICE AND VANILLA, WHISK UNTIL SUGAR MELTS AND MIXTURE IS HEATED THROUGH. THIN WITH MORE WATER IF ICING IS TOO THICK TO BRUSH.
   
8. REMOVE COOKIES FROM OVEN AND IMMEDIATELY BRUSH WARM ICING OVER HOT COOKIES. COOL COOKIES ON SHEET FOR 2 MINUTES. TRANSFER TO WIRE RACK AND COOL COMPLETELY.
   






Final Comments


ENJOY!