How to Make ANGINETTI - Italian Lemon Cookies by author Cleo Coyle

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In my big Italian family, these light lemony cookies with a sweet glaze often made their appearance during the holidays. With colorful sprinkles added, anginetti make wonderful cookies for celebrations, and the bright lemon flavor is a nice way to welcome spring. 
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Because the dough can be formed into many traditional shapes, the cookies are fun to make with children. Even the littlest ones will be able to add the colored sprinkles. 

To download the recipe now as a free PDF, click here. To see the full blog post with large photos, scroll down, click here or on the read more link below...









While anginetti can be served with or without colorful sprinkles (nonpareils), the sprinkles are what make these cookies especially popular for Italian weddings, which is why I featured this recipe in my Coffeehouse Mystery Espresso Shot, where a spectacular wedding takes place at the heart of a perplexing murder mystery. 

To learn more about
Espresso Shot, click here.


If you've ever been to an Italian wedding, then you know about the cookie table! In my family, those tables were always piled high with homemade specialties from cousins, aunts, mothers, and grandmothers of the bride and groom.

As for the anginetti, the sprinkles evoke the longstanding wedding tradition of giving guests almonds coated with hard-sugar shells as favors. Because almonds have a bittersweet taste, they represent the truth of married life, but the sugarcoating represents the hope that the newlyweds' life will be more sweet than bitter.



May these cookies add
little sweetness to your life...




Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's Anginetti 
Italian Lemon Cookies

This recipe is very close to one made by my beloved late aunt Mary. I've mentioned Aunt Mary on this blog in other recipe posts. She was born in Italy, and she helped my mother raise me and my sister, Grace.

For years, I was her little assistant cook, and I always think of her with love whenever I make a recipe she taught me.

My beloved aunt,
Mary Capaccio

Buona Pasqua, Aunt Mary, 
I miss you and love you!

May you all have a

happy Easter season...

~ Cleo



http://www.coffeehousemysteries.com/userfiles/file/Anginetti-Cleo-Coyle.pdf
CLICK HERE to download this
recipe as a 
free PDF document
that you can 
print, save, or share.
























Cleo Coyle's Anginetti
(Glazed Italian Lemon Cookies)

Makes about 3 dozen cookies

6 tablespoons unsalted butter, softened

3/4 cup white granulated sugar

1-1/2 teaspoons pure vanilla extract

1/2 teaspoon pure lemon extract

1 teaspoon fresh lemon zest (grated from rind, no white pith)

1/8 teaspoon table salt (about two pinches)

3 large eggs (lightly whisked with fork)

1/4 cup whole milk

4 teaspoons baking powder


2-1/2 cups all-purpose flour

Step 1 – Make your dough: Cream the butter and sugar with an electric mixer. Beat in the vanilla and lemon extracts, lemon zest, and salt. 






Add the eggs and beat for a full minute until light and fluffy. Add the milk and baking powder and beat for another 30 seconds. 



Finally, blend in the flour, but take care not to over-mix at this stage or you will develop the gluten and your cookies will be tough. The dough will be soft and sticky. YOU MUST (1) Cover with plastic wrap and chill for at least 1 hour—cold dough is easier to work with. AND (2) USE FLOURED HANDS TO WORK WITH THE STICKY DOUGH. If storing overnight, take out dough, pat into a disc and tightly wrap in plastic.


Step 2 – Bake: Preheat your oven to 350 F. and line a baking sheet with parchment paper or silicon sheets or lightly coat surface with non-stick spray. USE FLOURED HANDS TO WORK WITH YOUR STICKY DOUGH. Break off pieces and form into one or more of these classic shapes. 


For lemon drops, simply roll pieces of dough into 1-inch balls. Again, if the dough is sticky, be sure to chill it first AND use floured hands when working with it.

For love knots, roll pieces of dough between palms to form ropes. Tie the ropes into small knots. (Chill first and use floured hands, dough is sticky.)

For rings, form the ropes into circles instead and press ends together (if dough seems dry, use a bit of water as glue). 

Bake about 10 to 15 minutes.


NOTE: Do not overcook. The cookies will not brown on top, so look for a light golden browning on the bottoms. See my photo below...

Baking time of 10 to 15 minutes will vary, depending on your oven. For mine it's 12 minutes. Let the cookies cool before glazing and decorating.



Step 3 – Make the glaze: Into a bowl sift 2 cups powdered sugar. In a separate, small bowl place 4 Tablespoons fresh lemon juice (you should be able to extract this from 1 large lemon). Add 2 teaspoons pure lemon extract and 2 teaspoons water

Add the lemon juice mixture to the sifted confectioners’ sugar. Fork-whisk until the glaze reaches the consistency you wish. If the glaze is too thin, add more confectioners’ sugar. If too thick, add a bit more water and blend until smooth.

(See my photos to help you gauge how
 the glaze on the cookies should look.)


TO GLAZE COOKIES: Dip the tops of cooled cookies into the glaze, turn once or twice, then lift, letting the extra glaze drip off. Allow the cookies to sit on a rack undisturbed until the glaze sets (about 15 minutes). Sprinkles must be added while the glaze is still wet. Again, allow the glaze to dry before serving.






http://www.coffeehousemysteries.com/userfiles/file/Anginetti-Cleo-Coyle.pdf
CLICK HERE to
download this recipe as a
free PDF document that you can
print, save, or share, and...

Stay Cozy!

(Poot)



Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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Follow me on twitter here
Visit my online coffeehouse here.

 


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