Nonna Romana Sciddurlo’s Lemon Drop Cookies

Name: Nonna Romana Sciddurlo’s Lemon Drop Cookies (Anginetti)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 cups (360 g) all-purpose or 00 flour, plus more for dusting; 3 cups (360 g) all-purpose or 00 flour, plus more for dusting; 2 teaspoons baking powder; Pinch salt; ¾ cup (150 g) granulated sugar; ½ cup (1 stick, or 120 g) butter, at room temperature; Zest of 2 lemons or 2 tablespoons (30 ml) Nonna Laura’s Sweet Lemon Zest; 1½ teaspoons lemon extract; 1 packet (½ ounce, or 15 g) Italian vanilla powder or 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 2 tablespoons (30 ml) heavy cream, at room temperature; 1 cup (120 g) confectioners’ sugar; Zest of 1 lemon; Juice of 1 lemon or 1 tablespoon (15 ml) Nonna Laura’s Sweet Lemon Zest; Juice of 1 lemon or 1 tablespoon (15 ml) Nonna Laura’s Sweet Lemon Zest; 1 teaspoon vanilla extract; 3 tablespoons (45 ml) whole milk; White nonpareils, for decorating

Anginetti

Preparation info

Yield: about
30
cookies

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

These lovely lemon drops are made in honor of many occasions in southern Italian families. Nonna Romana always makes these delightful cookies, in a variety of shapes, around Easter because their vibrant lemon flavor pairs perfectly with the onset of spring.

Ingredients

Cookies

3 cups (360 g) all-purpose or 00 flour, plus more for dusting
2

Europe
Italy
Cookies
Vegetarian
Easter
Spring

Method

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Set aside.
To make the cookies: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the