Italian Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor. The perfect Italian dessert! In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined.
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.
Sharing is caring! Iced Italian cookies, lemon drops, lemon knots, wedding knots or anginetti, whatever your family calls them you’ll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays.
In a large bowl cream butter and sugar with a hand mixer. Add eggs and lemon extract and beat well until incorporated. Sift in the dry ingredients: flour, baking powder, and salt; Mix again on low speed until incorporated. The dough should be soft and sticky. Refrigerate for 30 minutes.