m. c. de marco: The New Kitchen Cookbook


Anginetti are Italian lemon drop cookies; this is Recipe #104852 from Recipezaar. It uses lemon extract, which I like because I don’t tend to have lemons around unless Peter has bought them for toddy.



  • ½ c. sugar
  • ¼ c. vegetable shortening
  • 3 large eggs
  • 1 ½ tsp lemon extract
  • 2 c. all-purpose flour
  • 1 ½ tsp baking powder
  • ⅛ tsp salt


  • 3 c. confectioners' sugar
  • ¼ c. water
  • 1 tsp lemon extract


Preheat oven to 350°.

Cream sugar and shortening. Add eggs and lemon extract and beat well. Mix in flour, baking powder and salt.

Scoop onto a greased cookie sheet, 2 inches apart. Bake 12-15 minutes. Cool on wire racks.

To frost, mix frosting ingredients until smooth. Frost tops with a metal spatula. Allow frosting to dry before stacking.

Store airtight.