Description
Delight in these traditional Italian Lemon Cookies (Anginetti), featuring a tender, lemon-zested dough with a subtle hint of anise liqueur. Rolled into charming knots and topped with a tangy, sweet lemon glaze, these cookies offer a perfect balance of citrus brightness and sweet indulgence, ideal for any occasion.
Ingredients
Dry Ingredients
- 2 cups unbleached all-purpose flour (240g)
- 1/4 cup granulated sugar (50g)
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 teaspoons finely grated lemon zest
Dough Ingredients
- 4 tablespoons cold unsalted butter, cut into 1/2 inch cubes
- 1 large egg, lightly beaten
- 1/4 cup sambuca or limoncello (see notes for an alcohol-free option)
- 2 tablespoons whole milk
Icing Ingredients
- 1 1/2 cups confectioners’ sugar (180g)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon sambuca or limoncello (see notes for an alcohol-free option)
- 2 tablespoons boiling water
- Colored non-pareil sprinkles (optional)
Instructions
- Combine the dry ingredients: Place the flour, granulated sugar, baking powder, and salt into the bowl of a food processor fitted with a metal blade. Pulse to mix evenly, then add the lemon zest and pulse again to incorporate.
- Make and chill the dough: Add the cold butter cubes to the processor and pulse until the mixture resembles coarse crumbs. Pour the beaten egg through the feed tube while pulsing to combine. Add the anise liqueur and milk, pulsing until the dough forms a cohesive ball. Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Shape the cookies: Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper. Divide the chilled dough into 20 equal pieces, each about 1 ounce (25g). On a lightly floured surface, roll each piece into a 6-inch rope approximately the width of your pinkie finger. Tie each rope into a small knot with the ends just peeking out. Place the knots on the prepared baking sheet spaced 1 inch apart.
- Bake the cookies: Bake in the center of the preheated oven for about 20 minutes, or until the cookies are lightly browned and set. Remove from oven and transfer the cookies to a wire rack to cool completely.
- Make the icing: In a medium bowl, combine the confectioners’ sugar with the lemon zest and freshly squeezed lemon juice. Whisk in the liqueur, then slowly add boiling water until the icing reaches a smooth, medium-thick consistency suitable for brushing.
- Ice the cookies: Use a pastry brush to coat each cooled cookie evenly with the lemon icing. Optionally, sprinkle colored non-pareil sprinkles on top. Allow the iced cookies to rest for at least 2 hours until the icing is fully set.
Notes
- For an alcohol-free version, substitute sambuca or limoncello with an equal amount of lemon juice or a lemon-flavored syrup.
- Ensure the dough is thoroughly chilled to make shaping easier and to maintain the delicate texture of the cookies.
- Store iced cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
- These cookies pair wonderfully with a cup of tea or coffee for a delightful afternoon treat.
- Prep Time: 20 minutes (plus 4 hours chilling)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
