#anginetti

[morethansalad]

Vegan Anginetti (Traditional Italian Christmas Cookies)

[samediseaseasthetrees]

making lemon anginetti

[food-that-looks-like-seduce-me]

LIGHTNING ROUND

Cookies

Rabbit and Italian lemon drop cookies (anginetti)

Shadow and a monogram plaque cookie

[intheroomprintco]

Anginetti

[thestoriedspoon]

Sometimes you can just adjust the citrus delivery system to any number of classic recipes to pep them up a bit... • Italian Anginetti lemon love knot cookies made with butter vs lard and extract mostly replaced with fresh lemon juice and a whole lot of rind🍋 • More citrus to come, and my in depth look at Citrus, and Happiness throughout history and the ups and downs of our own lives. • These cookies are fresh, super easy, and, I couldn't resist getting out the colorful dots since it was Mardi Gras this week, so I did it Italian style! • What's your favorite lemon dessert go to? These go great with tea or a cup of coffee and are not too sweet, other than the lemony icing. • Serving them on a family heirloom silver plate makes perfect sense! #aquarreloffeasts #foodblog #foodwriter #anginetti #lemon #lemonanginetti #italiancookies #thefeedfeed #feedfeedbaking #lemoncitrus #citruscookies #citrushappiness #loveknot #cookies https://www.instagram.com/p/B9DO6rwj2R6/?igshid=rtxgy5tmpmv5

[chibiranmaruchan]

I made anginetti 3 weeks ago now, I didn't get a chance to show a picture here, until now. The initial recipe didn't work, so I tweaked it and it had better results. I'm really proud of the way it turned out and wanted to share. Feel free to reblog.

[cookingaverse]

Anginetti (Italian Lemon Drop)

Anginetti are also known as Italian Lemon Drop cookies or Italian Lemon Knot cookies.  Anginetti are traditionally made at Christmas time and like most of the cookies made by my Sicilian family, these cookies are not too sweet but oh so delightful.   

Ingredients:

4 cups all purpose flour

4 teaspoons baking powder

⅛ teaspoon salt

4 eggs

1 cup granulated sugar

⅔ cup vegetable oil

¼ cup milk

1 teaspoon vanilla extract

zest and juice of 1 lemon

   Instructions:

In a medium mixing bowl, sift together flour and baking powder. Set aside.

In a large mixing bowl, whisk the eggs until nice and frothy (about 3-4 minutes).

Add sugar. Continue to whisk until well combined.

Add the oil, milk, zest and juice of lemon. Combine well.

Slowly add the flour mixture until well combined, dough will be soft.

Refrigerate for 1 hour.

Preheat the oven to 350℉.

Line 2 baking sheets with parchment paper.

Scoop dough with medium sized cookie scoop and drop on a floured surface.

Roll into a 4 inch strand about ½ inch in diameter.

Shape into a knot.

Place on parchment-lined baking sheets.

Bake for 10-12 minutes or until bottoms are lightly browned.

Transfer cookies to wire rack to cool.

Glaze cookies.

 Glaze:

Combine about 1½ cups powdered sugar, 4-5 tablespoons milk, 1 teaspoon lemon extract and a drop of yellow food coloring.

Notes:  Use Romanina’s orange cookie glaze!

Notes:  Add additional lemon extract for more flavor.

[love-for-sweets]

Italian Lemon Drop Cookies (Anginetti)