Lemon Vanilla Anginetti Cookies
Indulge in the delightful sweetness of Lemon Vanilla Anginetti Cookies, a classic Italian pastry often enjoyed during festive occasions and celebrations. This soft and tender cookie is enriched with the zesty aroma of lemon and the warm essence of vanilla, making it a perfect treat for both family gatherings and cozy afternoons. Topped with a luscious lemon glaze, these cookies will not only enchant your taste buds but also brighten up any dessert platter. Bake a batch today and share the joy of these beautifully crafted treats with friends and loved ones!
24
Servings
150
Calories
12
Ingredients
Ingredients
granulated sugar
1/2 cup (measured)
butter or margarine
6 tablespoons (softened)
vanilla extract
2 teaspoons (measured)
grated lemon zest
1 teaspoon (freshly grated)
eggs
3 (large)
all-purpose flour
2 cups (measured)
baking powder
2 teaspoons (measured)
butter or margarine (for icing)
1 tablespoon (melted)
sifted confectioners' sugar
3 cups (sifted)
water
2 tablespoons (measured)
lemon juice
2 tablespoons (freshly squeezed)
vanilla extract (for icing)
1 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2
In a large mixing bowl, use an electric mixer to beat together the granulated sugar, 6 tablespoons of butter or margarine, vanilla extract, and grated lemon zest until the mixture is light and fluffy.
3
Add the eggs one at a time, beating well after each addition, and continue mixing for an additional minute until fully incorporated.
4
Gently fold in the all-purpose flour and baking powder until a soft and slightly sticky dough forms.
5
Transfer the dough into a pastry bag fitted with a 3/8-inch round tip. Carefully pipe 2-inch diameter rings onto the prepared parchment paper.
6
Lightly wet your fingertips and press the ends of each ring together to create a smooth, perfect circle.
7
Place the cookies in the preheated oven and bake for about 20 minutes, or until they turn golden brown.
8
While the cookies are baking, prepare the icing by melting 1 tablespoon of butter in a saucepan over low heat. Add the sifted confectioners' sugar, water, lemon juice, and vanilla extract. Whisk until combined and heated through; if the icing is too thick, add a little more water to reach your desired consistency.
9
Once the cookies are done baking, remove them from the oven and quickly brush the warm icing over the hot cookies. Let the iced cookies sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
5
Fat
25
Carbs
0.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Vanilla Anginetti Cookies?
They are a classic Italian pastry known for being soft and tender, flavored with lemon zest and vanilla, and topped with a lemon glaze.
How many cookies does this recipe make?
This recipe makes 24 servings.
What is the calorie count for one Anginetti cookie?
Each cookie contains approximately 150 calories.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How do I shape the Anginetti cookies?
The dough is piped into 2-inch diameter rings using a pastry bag with a 3/8-inch round tip.
What ingredients are needed for the cookie dough?
The dough requires granulated sugar, butter or margarine, vanilla extract, lemon zest, eggs, all-purpose flour, and baking powder.
How do I ensure the cookie rings are smooth?
Lightly wet your fingertips and press the ends of each piped ring together to create a smooth circle.
How long should the cookies bake?
Bake the cookies for about 20 minutes or until they turn golden brown.
What are the components of the lemon icing?
The icing consists of melted butter, sifted confectioners' sugar, water, lemon juice, and vanilla extract.
When should I apply the icing to the cookies?
Quickly brush the warm icing over the cookies while they are still hot from the oven.
How much fat is in one serving?
There are 5 grams of fat per serving.
Are these cookies suitable for holidays?
Yes, they are traditional Italian treats often enjoyed during festive occasions and celebrations.
What is the protein content of these cookies?
Each cookie has 0.75 grams of protein.
How many carbohydrates are in a single cookie?
There are 25 grams of carbohydrates per serving.
What should I do if the icing is too thick?
If the icing is too thick, add a little more water until you reach your desired consistency.
Do I need to line the baking sheet?
Yes, it is recommended to line the baking sheet with parchment paper for easy cleanup.
How should I mix the sugar and butter?
Use an electric mixer to beat them together until the mixture is light and fluffy.
How are the eggs incorporated into the dough?
Add the eggs one at a time, beating well after each addition for about a minute.
What type of flour is used in this recipe?
The recipe calls for 2 cups of measured all-purpose flour.
Should the lemon zest be fresh?
Yes, for the best aroma, use 1 teaspoon of freshly grated lemon zest.
Is there a specific tip size for piping the cookies?
A 3/8-inch round tip is recommended for piping the 2-inch rings.
How long should the cookies sit before moving to a wire rack?
Let the iced cookies sit on the baking sheet for 2 minutes before transferring them.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine in both the dough and the icing.
What is the primary flavor of the icing?
The icing features a bright lemon flavor from fresh lemon juice combined with vanilla.
How much confectioners' sugar is needed for the glaze?
The recipe requires 3 cups of sifted confectioners' sugar.
Is the dough supposed to be sticky?
Yes, folding in the flour and baking powder should result in a soft and slightly sticky dough.
How much vanilla is used in the dough?
The cookie dough uses 2 teaspoons of vanilla extract.
Do these cookies contain baking powder?
Yes, 2 teaspoons of baking powder are used to help the cookies rise.
What is the texture of Anginetti cookies?
They are described as soft and tender cookies.
How much lemon juice is in the icing?
The icing uses 2 tablespoons of freshly squeezed lemon juice.