It is also time for my monthly installment for Fill the Cookie Jar. A fun group hosted by Cynthia of Feeding Big. We post each month and it worked out very nicely that this month's event coincided with the 12 Days of Christmas Cookies event. You will find links to all the cookies in both events following this post.
I decided that I am going to travel the world during this 12 Days of Christmas Cookies event, starting with today's offering Anginetti. Anginetti is a traditional Lemon Drop Cookie from Italy that is served during the Christmas Season.
These tender, bright morsels are actually like a bite of Spring to me. I was surprised that lemon was the traditional flavor for these cookies. Happily surprised, that is. These are absolutely amazing, light and not overly sweet. The photos found on Food.com where I found this recipe actually showed the cookies served up for many occasions with sprinkles to match the season. I decided to sprinkle mine with poppy seeds because I love the lemon/poppy seed combination.
Other than the poppy seeds I made these cookies just as written and am very glad I did as the recipe is perfect.....easy peasy and delicious.
Don't forget to stop by tomorrow when we visit Poland on our 12 Days of Christmas Cookies Adventure.
Anginetti (Italian Lemon Drop Cookies)
slightly adapted from Kim D at Food.com
1/2 c.. sugar
1/4 c. vegetable shortening
1 1/2 t. lemon extract
2 c. flour
1 1/2 t. baking powder
dash of salt
3 c. powdered sugar
1/4 c. water
1 t. lemon extract
Poppy Seeds for garnish
Cream together sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each. Mix in 1 1/2 t. lemon extract. Add the flour, baking powder and salt. Mix on low speed until flour is combined then mix well. Using a small cookie scoop, drop the dough onto parchment lined baking sheet, leaving about 2" between cookies. Bake in a preheated 350* oven for 12-15 minutes or until firm and lightly browned. Cool completely on wire racks.
Combine the powdered sugar, water and 1 t. lemon extract in a small bowl. Spread onto each cookie, sprinkling immediately with the poppy seeds. Print Recipe
Day 1 of 12 Days of #ChristmasCookiesAnginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Coffee Dipped Chocolate Shortbread Cookies by Feeding Big
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings
Meyer Lemon Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Snowday Cookies from Jolene's Recipe Journal