SON-Cookbook-2020
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LEMON ANGINETTI<br />
(ITALIAN DROP COOKIES)<br />
Submitted by: Betsy Shaw<br />
INGREDIENTS<br />
Dough Ingredients:<br />
• 6 eggs<br />
• 4 c flour<br />
• 6 tsp. baking powder<br />
• 2 sticks butter, softened<br />
• ¾ c sugar<br />
• ½ salt<br />
• 3 tsp. lemon extract<br />
• grated lemon rind (optional)<br />
Glaze Ingredients:<br />
• 4 egg whites<br />
• ½ c. of sugar<br />
• 2 c. walnuts, finely ground<br />
• 2 tsp. real vanilla extract<br />
DIRECTIONS<br />
Mix flour, baking powder, salt – set aside.<br />
Cream butter, add sugar and beat until fluffy.<br />
Add eggs and flavorings. Cream well. Add dry ingredients, mix until<br />
smooth texture (dough will be sticky). If dough seems light colored add a<br />
drop or 2 of yellow food coloring if desired.<br />
Chill dough until firm.<br />
Drop by heaping tsp. onto cookie sheet lined with parchment paper.<br />
Bake at 350 degrees for 10 minutes, let cool on baking rack.<br />
Combine all icing ingredients and mix well. Frost and decorate – yummy!<br />
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