Lemon Drop Cookies – Anginetti

The Lemon Drops from Orlando’s Bakery are hard to beat, but this is a mighty fine recipe too!


Prep time: 15 min | Bake time: 15 min | Total: ½ hour


  • ½ cup sugar
  • ¼ cup vegetable shortening
  • 3 large eggs
  • 1 ½ teaspoons lemon extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/8 teaspoon salt

     For Frosting:

  • 3 cups confectioners’ sugar
  • ¼ cup water
  • 1 teaspoon lemon extract


  1. Preheat oven to 350°F.
  2. Cream together sugar and shortening.
  3. Add eggs and lemon extract and beat well.
  4. Add flour, baking powder and salt; Mix well; the dough should be soft and sticky.
  5. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2″ apart.
  6. Bake for about 12-15 minutes, or until firm and lightly brown.
  7. Remove cookies from cookie sheet and allow to cool completely on wire racks.
  8. For frosting, combine confectioners’ sugar, water and lemon extract and mix until smooth.
  9. Frost the tops of each cookie with a metal spatula.

Makes 2 dozen cookies

From: http://www.food.com/recipe/anginetti-italian-lemon-drop-cookies-104852?oc=linkback


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