Anginetti - Glazed Italian Lemon Cookies
Dec 8, 2018 20:18:04 GMT -5
Post by Honoria on Dec 8, 2018 20:18:04 GMT -5
Anginetti - Glazed Italian Lemon Cookies
(Glazed Italian Lemon Cookies)
Makes about 3 dozen cookies
6 tablespoons unsalted butter, softened
3/4 cup white granulated sugar
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract
1 teaspoon fresh lemon zest (grated from rind, no white pith)
1/8 teaspoon table salt (about two pinches)
3 large eggs (lightly whisked with fork)
1/4 cup whole milk
4 teaspoons baking powder
2-1/2 cups all-purpose flour
Step 1 – Make your dough: Cream the butter and sugar with an electric mixer. Beat in the vanilla and lemon extracts, lemon zest, and salt.
Add the eggs and beat for a full minute until light and fluffy. Add the milk and baking powder and beat for another 30 seconds.
Finally, blend in the flour, but take care not to over-mix at this stage or you will develop the gluten and your cookies will be tough. The dough will be soft and sticky. YOU MUST (1) Cover with plastic wrap and chill for at least 1 hour—cold dough is easier to work with. AND (2) USE FLOURED HANDS TO WORK WITH THE STICKY DOUGH. If storing overnight, take out dough, pat into a disc and tightly wrap in plastic.
Step 2 – Bake: Preheat your oven to 350 F. and line a baking sheet with parchment paper or silicon sheets or lightly coat surface with non-stick spray. USE FLOURED HANDS TO WORK WITH YOUR STICKY DOUGH. Break off pieces and form into one or more of these classic shapes.
For lemon drops, simply roll pieces of dough into 1-inch balls. Again, if the dough is sticky, be sure to chill it first AND use floured hands when working with it.
For love knots, roll pieces of dough between palms to form ropes. Tie the ropes into small knots. (Chill first and use floured hands, dough is sticky.)
For rings, form the ropes into circles instead and press ends together (if dough seems dry, use a bit of water as glue).
Bake about 10 to 15 minutes.
NOTE: Do not overcook. The cookies will not brown on top, so look for a light golden browning on the bottoms. See my photo below...
Baking time of 10 to 15 minutes will vary, depending on your oven. For mine it's 12 minutes. Let the cookies cool before glazing and decorating.
Step 3 – Make the glaze: Into a bowl sift 2 cups powdered sugar. In a separate, small bowl place 4 Tablespoons fresh lemon juice (you should be able to extract this from 1 large lemon). Add 2 teaspoons pure lemon extract and 2 teaspoons water.
Add the lemon juice mixture to the sifted confectioners’ sugar. Fork-whisk until the glaze reaches the consistency you wish. If the glaze is too thin, add more confectioners’ sugar. If too thick, add a bit more water and blend until smooth.
TO GLAZE COOKIES: Dip the tops of cooled cookies into the glaze, turn once or twice, then lift, letting the extra glaze drip off. Allow the cookies to sit on a rack undisturbed until the glaze sets (about 15 minutes). Sprinkles must be added while the glaze is still wet. Again, allow the glaze to dry before serving.
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(Glazed Italian Lemon Cookies)
Makes about 3 dozen cookies
6 tablespoons unsalted butter, softened
3/4 cup white granulated sugar
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract
1 teaspoon fresh lemon zest (grated from rind, no white pith)
1/8 teaspoon table salt (about two pinches)
3 large eggs (lightly whisked with fork)
1/4 cup whole milk
4 teaspoons baking powder
2-1/2 cups all-purpose flour
Step 1 – Make your dough: Cream the butter and sugar with an electric mixer. Beat in the vanilla and lemon extracts, lemon zest, and salt.
Add the eggs and beat for a full minute until light and fluffy. Add the milk and baking powder and beat for another 30 seconds.
Finally, blend in the flour, but take care not to over-mix at this stage or you will develop the gluten and your cookies will be tough. The dough will be soft and sticky. YOU MUST (1) Cover with plastic wrap and chill for at least 1 hour—cold dough is easier to work with. AND (2) USE FLOURED HANDS TO WORK WITH THE STICKY DOUGH. If storing overnight, take out dough, pat into a disc and tightly wrap in plastic.
Step 2 – Bake: Preheat your oven to 350 F. and line a baking sheet with parchment paper or silicon sheets or lightly coat surface with non-stick spray. USE FLOURED HANDS TO WORK WITH YOUR STICKY DOUGH. Break off pieces and form into one or more of these classic shapes.
For lemon drops, simply roll pieces of dough into 1-inch balls. Again, if the dough is sticky, be sure to chill it first AND use floured hands when working with it.
For love knots, roll pieces of dough between palms to form ropes. Tie the ropes into small knots. (Chill first and use floured hands, dough is sticky.)
For rings, form the ropes into circles instead and press ends together (if dough seems dry, use a bit of water as glue).
Bake about 10 to 15 minutes.
NOTE: Do not overcook. The cookies will not brown on top, so look for a light golden browning on the bottoms. See my photo below...
Baking time of 10 to 15 minutes will vary, depending on your oven. For mine it's 12 minutes. Let the cookies cool before glazing and decorating.
Step 3 – Make the glaze: Into a bowl sift 2 cups powdered sugar. In a separate, small bowl place 4 Tablespoons fresh lemon juice (you should be able to extract this from 1 large lemon). Add 2 teaspoons pure lemon extract and 2 teaspoons water.
Add the lemon juice mixture to the sifted confectioners’ sugar. Fork-whisk until the glaze reaches the consistency you wish. If the glaze is too thin, add more confectioners’ sugar. If too thick, add a bit more water and blend until smooth.
TO GLAZE COOKIES: Dip the tops of cooled cookies into the glaze, turn once or twice, then lift, letting the extra glaze drip off. Allow the cookies to sit on a rack undisturbed until the glaze sets (about 15 minutes). Sprinkles must be added while the glaze is still wet. Again, allow the glaze to dry before serving.
link
