Easy Italian Lemon Cookie Recipe (Anginetti)
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- Опубліковано 30 вер 2024
- Tangy and satisfying, this easy Italian Lemon Cookie Recipe will be a family favorite. And they're pretty, too!
INGREDIENTS:
3 cups all-purpose flour
3 tsp baking powder
1 stick unsalted butter, softened
1/2 cup granulated sugar
3 eggs
1 large lemon, zest and juice
Salt
Confectioner's sugar
Nonpareils for garnish
METHOD:
Preheat oven to 400º
In a large bowl, combine flour, baking powder and lemon zest. Set aside.
In the bowl of a stand mixer, cream butter and sugar together.
Beat in eggs, scraping down sides and fully combining.
Gradually add flour mixture and a pinch of salt.
Taking an apricot-size piece of dough, roll out to form a log and coil to create a knot.
Place on a parchment-lined baking sheet and bake for 10-12 minutes until the cookies take on the faintest bit of color.
Cool completely on a wire rack.
While cookies are cooling, make the glaze: place the juice of the lemon in a small bowl. Gradually whisk in confectioner's sugar until a thick, opaque glaze forms.
Dip cooled cookies into glaze and top with a sprinkle of nonpareils.
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Unfortunately, I lost my Nonna’s recipe for these divine cookies. Fortunately, she must have put you in my vision. These seem to be just like the ones we made together years ago. Not only are your cookies perfection, but you have the most soothing relaxing voice! I can’t wait to start making these little treasures. Happy Holidays to you and your family.
Your comment brought tears to my eyes. I know what it feels like to rediscover a beloved family recipe that you feared was lost forever. I'm glad you find my voice soothing...not sure my husband would agree with you. LOL. I hope you'll make these cookies with any little ones in your life and keep the tradition going. Wishing you a very happy holiday season. And thank you for taking the time out to write. It means a lot to me.
I hope to make the with my 12 year old grandson and pass the traditional down to him since he already loves to cook and bake. He LOVE cooking with Nonna. I pray to be blessed one day with more precious grandchildren. May you have a Happy, Healthy Blessed Christmas full of Love and joy!❤️❤️😘😘😘
That’s wonderful!!! I love cooking with kids. My are grown and both still enjoy cooking (and they’re pretty good at it - if I may say so myself). 😊 I’m am wishing you all the happiness, love and good health that 2023 has in store for you. You deserve it ❤️
Anita, once you bake these cookies, how long can you store them in an airtight container?
Do they need to be refrigerated or can I leave them at room temperature? They look amazing. I can’t wait to try them.
They don’t need to be refrigerated and actually taste better the next day (they get denser). Cookies can probably be stored at least a week (mine are usually consumed before then). ☺️
We're going to try them today! Thanks for sharing your recipe!
-Hannelore
I'm so glad. FYI, they're actually better the day AFTER you bake them. We love them. I hope you do, too.
Omgoodness..this cookie was a memory..my Mom learned from her Italian mother in law (Nana) many recipes..this was my favorite....the only difference was she made orange, not lemon 😂..thank you..I thought I'd never see this recipe..her cookbook was lost ..I'm 70 now and you made this Nana VERY happy 😊
New subbie 😊
It's comments like yours that light up my day. Thank you so much for sharing this. I hope you enjoy the cookies. As you might remember from your childhood, they are actually better the next day (if your family had any leftover the day after they were baked ☺. Enjoy!
Should the cookie dough be chilled prior to baking? I chill my dough to prevent the cookies from spreading.
You certainly can if you want to. But it’s not necessary.
Loved the recipe ! Can u please tell me does a stick of butter weigh 250 gram please ? Thank you 🙏
One stick is 113 grams (113.4 if you want to be exact 😊).
Anita! This is a wonderful and delicious tutorial!
Thanks, Ginny! I'm glad you like it.
Would this be the same recipe but only using anise extract instead of the lemon rind? My Mom and cousin used to make them and wondering if I could use this recipe but use 2 tsps of anise extract.
I’m not really sure Ted. I suppose you could. I always encourage home cooks/bakers to experiment. Give it a try!
I just made this fantastic Anginetti Italian Lemon 🍋cookie recipe. They are amazing ! I ❤the luscious 🍋 flavor . I followed your video and they turned out perfect . You were spot on , the flavor is mainly from the zest of the lemon in the glazing. I sat down and had a ☕️and enjoyed my cookie . My family will ❤ these . I would have sent a picture but I couldn’t figure out how to send my photo . I need one of my grandkids to help me out since I’m semi- techie . They’re pros @ ages 9 & 13 . Thank you again , Merry Christmas 🎄.
Vicki, you are a gem! I'm delighted that you made my recipe and are happy with the results. They have always been a family favorite around here. I love your enthusiastic use of emojis, by the way. So you are techier then you think. 😊 I would love to see your handiwork, so get those sweet grandkids to tag me on Facebook or Instagram at @athomewithanitarosner. I wish you a very Merry Christmas and a healthy/happy New Year! Thank you so much for your comment.
I just wanted to add that 🍋& 🍊are my favorite fruit flavors so I tried this recipe w an orange 🍊. Wow ! My Father would have been proud . 2 cookies w his favorite flavs. I actually used a couple of clementines ( or cuties ) I think a blood 🍊would have made the flavor more intense , can’t get enuf of those . When we would bake when I was a kid there was a lot of Almond & Anise in our Christmas baking. It was quite an event . I still ❤it . There’s nothing like homemade , & made w lots of ❤. I thank you again for this recipe . I will be sharing it w friends & family .
@@vickimoe6585 You're the sweetest! I'm going to try this with blood orange...it sounds fantastic! Thanks for the tip.
My family had the same "first name basis for this cookie too" lol - I was 40 when I learned the real name. I also totally agree with the non-peril crunch issue. I switched to sprinkles for the little kids and even added food coloring once for the kids. For all of us adults we stuck with just glaze. You are a great teacher. Thank you for the recipe and the time you took to do this. God bless you and your family. 🍋❤
Isn't it funny how we learn something early in life, only to find out years later that it was wrong? Hahaha. Thank for writing and your kind words. I hope you enjoy my videos. Best to you and yours.
Loved it ❤, thank you 😊 for sharing ❤️
Glad you enjoyed it!
I have searched for these cookies for almost 20 yrs. Mrs Di Angelus made these cookies for my mum every Easter and Christmas. I’ve never tasted anything like them. I’ve been promising my son I’d find the recipe and here you are! Thank thank you ❤❤❤
Oh my gosh, I could cry! So glad you found us. Hope you like the outcome. Enjoy xoxoxox
These look amazing. I will have to make some.
Could you use a little more lemon juice in the dough or would it be to much?
Thanks for writing in. You could definitely use more zest. If you want to add some actual juice to the dough, that's ok too, as long as the dough doesn't get sticky and goopy. So maybe not more than a tablespoon. Let me know how they come out!
I will let you know. Thanks for the reply.
I agree about the sprinkles, and I do some with and some without. Yes they are pretty - and traditional, with them.
Truth be told, if you add the sprinkles right away, before the glaze sets at all, they will soften a little. But I want nothing between me and my cookie! 😎
Hmmm...What do you think of ricotta in these cookies? I’ve seen many recipes that include it. I tried a version with it and they were good. But, the texture wasn’t as good at the ones my grandpa used to get from an Italian bakery.
Adding ricotta is an interesting idea. I think I would reduce the butter by half and add half a cup of ricotta. Not sure about this, since I haven't tested it. But if you do, please let m,e know how they came out!
I was literally thinking of doing the same! ❤
Right?!
I'm with you Anita.....no crunchies!
You know what's good, Grandpachas!
But, be careful as there are many kinds of 'good': real-good, no-good, good-for-nothing, good-for-shit & dam good.@@AtHomewithAnitaRosner
Oh cookies!!! this one looks great, I totally agree with the sprinkles, I would leave them off too. I never really liked sprinkles anyway. Candied peel strips might make a more squidgy and appropriate alternative :D
Oooh, the candies peels sounds like a great idea. I think I'll try that the next time I make these. And, BTW, squidgy is one of my favorite words! LOL
@@AtHomewithAnitaRosner Very onomatopoeia ish :D
your lemon cookies look delicious.
Thank you! Try them...you'll like them. :)
The best cookies and easy to make and I like to eat when it’s warm even without icing👍
You/re right! They are so good fresh out of the oven.
I toltally agree i dont like them eighther
Who needs ‘em? Right!? 😊
@@AtHomewithAnitaRosner Little Kids haha 🤣🤣
☺@@sydneyaustralia1194
Hello my name is Paula . I just found your channel and I’m so happy I did because right now I’m making cookies for a party our Seniors are having Thursday.and there are many Italians coming to it .I was trying for a cookie just for them and these are perfect. But foe decorations I’m thinking Green , white ,and red to represent the Italian flag or I got Christmas sprinkles. Not sure yet but this Ivan do Oh! By the way I’m 76
Oh, Paula! I love, love, LOVE your comment. I think the red, white and green sprinkles is a wonderful idea. Have a great time at your party. ♥
Anita, do you ever have an issue with non perils “bleeding” into the confection sugar icing?? I do the same icing for my Italian Knot cookies, and several hours after dipping the top, and adding non perils, they always seem to bleed! I have not found out why this happens. I make the icing same consistency as you do for these delicious lemon cookies. Any suggestions??
Yes, they will “bleed”. I don’t really see a way around this if they sit for more than a day. But you could get creative and sprinkle the non-perils on first then quickly put the icing on top. Then you’ll get sort of a watercolor effect with just a hint that non-perils are under there. Or, perhaps let the icing set a little and then press the non-perils onto the cookies. But honestly, once people taste them, they won’t care either way 😉
Anita, I really like you and your cookie recipe! You made me laugh!
I wouldn't like any crunch on my Jeanettes either! 🤣
Your kitchen is lovely.
Aww, thanks so much, Lori! Enjoy those soft, doughy (crunchless) cookies.
Nice Cookies! They look yummy.... thank you for sharing your recipe.... I will bake them .... good to have all year round with your Nespresso!!!
Indeed they do. I hope you enjoy them!
I agree with you on the nonpareils. These look fabulous. My aunt made hers using a glass juice cup as its shape. She would roll out the dough and cut the shapes but your way looks elegant.
Thank you, @Lisalisa-zl9vu. The juice glass hack is a great tip. Thank you for sharing!
Thank you for sharing! Definitely making your recipe. We do love the sprinkles. 😅
To each their own :) Enjoy!
I agree with you about the sprinkles. Who needs em! Blah
Validation! Thank you.
Totally agree with you on the nonpareils! Wonderful recipe!
Thanks so much!
Lovely - I absolutely adore the expression 'chewus interruptus' !!!! 🥰🤣
You get me, right?! 😂
@@AtHomewithAnitaRosner I sure do, Anita !!
I forgot all about these. Love them. Thanks for the recipe
Since my grandmother and great-aunt passed away many years ago, we stopped having these at family functions. So I'm putting them back on the map. They deserve a place at the table.
Haha the egg shell analogy is right on, I feel the same way
Right?!
Definitely going to give these a try.
I hope you do. They are yummy.
Testy
I'm hoping this is a typo and you don't think I'm testy! But I think you meant "tasty" and they are! Thanks for your comment. I hope you stick around to watch more!
Mine came out very dry..but I followed the directions exact ☹️ unfortunately they ended up getting tossed… any advice for reattempting?
Hi Kalie. Thanks for writing. The most common reason these cookies come out dry is too much flour. To make sure you're measuring properly, here's my quick video on the subject. ua-cam.com/video/15lbzgdEaps/v-deo.html. Also note, these are denser and actually better (I think) on the day AFTER you bake them. Hope this helps!