Tuesday, January 12, 2010
More Lemons- Lemon Cookies with Icing (Anginetti)
My family was never stuck on italian traditions but we had many friends who made traditional Italian desserts that would collect at our home around the holidays.
One of these treats were lemon cookies called Anginetti. The ones that came to our home had a lemon glaze on them, which were delicious on their own, but I took a different tack on it. These cookies aren't super sweet so a glaze or icing on top takes it from yummy to holy yum.
Instead of using a lemon glaze I decided to use up the last of the Limoncella buttercream Icing I made for the cupcakes in yesterday's post . These cookies are kind of cakey in texture and not too sweet. I simply piped a small amount of icing on top of each. I'm thinking next time I make them I will cut the cookies in half after baking then ice between like a cookie sandwich. The limoncella icing combined with the cakey texture and subtle flavour of the cookie is a perfect combination.
Anginetti (Italian Lemon Cookies)
1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Preheat oven to 350°F.
Cream together sugar and shortening.
Add eggs and lemon extract and beat well.
Add flour, baking powder and salt; Mix well.
The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown.
Remove cookies from cookie sheet and allow to cool completely on wire racks.
Frost cookies with a simple glaze or with the Buttercream Limoncella Icing
1 1/4 c. butter (2 1/2 sticks) softened
2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 Tbsp Limoncella liquor (if you don't have limoncella you can use the equiv. in lemon juice)
3 c. powdered sugar
Whip the butter until fluffy. Add 1 Cup of powdered sugar and whip again until smooth and fluffy. Add the lemon rind and lemon juice. Whip again, add another cup of powdered sugar again whipping until smooth. Add the limoncella and whip again. Add the final cup of powdered sugar and whip until light and fluffy.