Anginetti Italian Easter Cookies

I love these yummy Italian lemon cookies. My mom use to always make them at Easter but they are great for any holiday or special occasion. I use to always look forward to these cookies and beg my mom to make them throughout the year but sadly it was only at Easter. I guess that is why I love them so much because we only had them once a year. They have a nice fresh taste that reminds me of spring. You can find many versions of this recipe that vary slightly, regardless of the different variations, I know you will enjoy them!

Italian East Cookies

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Here is what you will need:

  • For the cookie dough:1/2 cup of sugar
    • 6 tbs of of soft butter (you can use vegetable shortening)
    • 3 eggs
    • 1 1/2 tsp of vanilla extract
    • 2 cups of flour
    • 1 1/2 tsp of baking powder
    • 1/8 tsp of salt
  • For the icing
    • 3 cups of icing sugar
    • 1/4 cup of water
    • tsp of lemon extract or lemon juice
    • Coloured sprinkles for decoration

How to make the Italian Easter Cookies:

  • How to make the cookie dough:
    • Preheat oven to 350°and line a cookie sheet with parchment paper.
    • In the bowl of an electric mixer beat sugar, vanilla, butter until well blended. Add eggs one at a time, beating well after each addition.
    • Stir in flour and baking powder (dough should be soft and sticky).
    • There are many ways to shaped the cookies:
      • Drop dough on to a cookie sheet with a spoon.
      • Cover with plastic wrap and chill the dough (cold dough is easier to work with)  then break off pieces and roll with floured hands to form into a ring shape (I like this way the best).
      • Spoon dough into a pastry bag fitted with a round tip and pipe 2-inch diameter rings onto the cookie sheet lined with parchment. Press the ends of the rings together with your fingers.
    • Bake for 15 – 20 minutes until the cookies are golden.
    • Remove cookies from the oven and allow to cool.
  • How to make the icing:
    • Whisk together sugar, water, lemon extract (or juice if using) until well blended. Thin with more water if icing is too thick.
    • Brush icing on cookies and decorate with coloured sprinkles.

 

I hope this recipe inspires you to be creative in your kitchen – enjoy!

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