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Anginetti (Italian Lemon Drop Cookies)
4.5(49)Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!
by Kim D.·published 2004-11-27
Open original recipeDrop Cookies
With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
07Bake for about 12-15 minutes, or until firm and lightly brown.08Remove cookies from cookie sheet and allow to cool completely on wire racks.09For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.10Frost the tops of each cookie with a metal spatula.11Allow cookies to dry before stacking.12Store in an airtight container.13~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.