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Italian Lemon Drop Cookies

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Origin and Region: Italian Lemon Drop Cookies, also known as Anginetti, originate from Italy. They are particularly popular in the southern regions of Italy, such as Sicily and Calabria, where citrus fruits like lemons are abundant and commonly used in desserts.

Introduction: Italian Lemon Drop Cookies are delightful, tender cookies with a burst of lemon flavor. They are perfect for any occasion, from afternoon tea to holiday gatherings. These cookies are light and refreshing, with a subtle sweetness that pairs perfectly with the tangy lemon glaze.

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Ingredients:
For the Cookies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice

For the Lemon Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon

Optional Toppings:

  • Sprinkles
  • Lemon zest

Tips:

  • Make sure the butter is at room temperature for easy creaming with the sugar.
  • Use fresh lemon juice and zest for the best flavor.
  • To prevent the cookies from spreading too much, chill the dough in the refrigerator for at least 30 minutes before baking.
  • Do not overmix the dough to keep the cookies tender.
  • If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar.

Instructions:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, until well combined. Add the vanilla extract, lemon zest, and lemon juice, and mix until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Drop spoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Once the cookies are completely cooled, drizzle the glaze over the cookies using a spoon or pastry brush.
  3. Allow the glaze to set before serving.

Description: Italian Lemon Drop Cookies are soft, pillowy cookies bursting with bright lemon flavor. They have a tender crumb and are topped with a tangy lemon glaze that adds an extra layer of sweetness and citrusy goodness.

Nutritional Information: (Per cookie, based on typical ingredients and serving size)

  • Calories: 120 kcal
  • Total Fat: 4g
  • Saturated Fat: 2.5g
  • Cholesterol: 25mg
  • Sodium: 40mg
  • Total Carbohydrates: 20g
  • Sugars: 13g
  • Protein: 1g

Conclusion: Italian Lemon Drop Cookies are a delightful treat that brings a taste of Italy to any occasion. With their vibrant lemon flavor and tender texture, they are sure to become a favorite among family and friends.

Recommendation: Enjoy these cookies with a cup of tea or coffee for a delightful snack or dessert. They also make a lovely gift when packaged in a decorative tin or box. Store any leftovers in an airtight container at room temperature for up to a week. Buon appetito!

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