Often called Anginetti, or Ginetti, these buttery cookies are topped with a lemon flavored icing which is delicious.
:Makes 2 Dozen
1/2 Cup Granulated Sugar
6 Tablespoons Unsalted Butter
2 Teaspoons Vanilla Extract
1 Teaspoon Grated Lemon Zest, Finely Chopped
3 Large Eggs
2 Cups All-purpose Flour
2 Teaspoons Baking Powder
Icing:
1 Tablespoon Unsalted Butter
3 Cups Sifted Confectioner's, Or Icing Sugar
2 Tablespoons Water
2 Tablespoons Lemon Juice
Colored Sprinkles (Optional)
Preheat oven to 350 F. Line a baking sheet with silicon sheets, or parchment paper. In a large mixing bowl, beat together the sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add the eggs one at a time, beating well after each addition. Continue to beat for 1 minute. Stir in flour and baking powder and blend just until mixed. The dough should be soft and sticky. Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared baking sheets. With wet fingertips, press the ends of each ring together to form a smooth ring. Bake about 20 minutes or until light golden brown.
To make the icing, melt 1 tablespoon of butter over low heat. Add the sugar, water, and lemon juice and whisk until the sugar melts and the mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove the cookies from the oven and immediately brush warm icing over the hot cookies. Sprinkle with colored sprinkle if using. Cool iced cookies for a few minutes, and then transfer them to wire racks to cool completely. Store in an airtight container.
