Authentic Italian Anginetti (also known as Italian wedding or Christmas cookies) are small and soft round cookies, often lemon, orange, anise, or almond flavored. Preheat oven to 350°F. Line two cookie sheets with parchment paper an set aside. In a large mixing bowl cream butter and sugar with a hand mixer.
Italian Lemon Drop Cookies. Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm. With a small cookie scoop, drop dough onto a slightly greased cookie...
This traditional Italian Christmas cookie recipe is made with the most simple ingredients, in typical Italian fashion. Butter: Use softened butter cut into chunks, it makes it easier to cream it with the sugar. Flour: I use regular all-plain flour or Italian 00 flour. Eggs: go for medium-sized eggs.
Mix in the anise extract. Sift or whisk together flour, baking powder, and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough into small balls, about 1/2 tablespoon each, and place on ungreased cookie sheets.