Anginetti So Tasty

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Anginetti

"Italian iced lemon cookies."

Ingredients :

1/2 cup white sugar
6 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon lemon zest
3 eggs
2 cups all-motive flour
2 teaspoons baking powder
1 tablespoon butter
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 levels F. Line cookie sheet with parchment paper.
In a mixing bowl beat sugar, vanilla, lemon peel and six tablespoons of butter with an electric mixer till properly blended. Add eggs separately, beating well after every addition. Continue to overcome for 1 minute.
Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough right into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared cookie sheet.
With moistened fingertips, press ends of every ring together to form a clean ring.
Bake about 20 mins or until golden brown.
To make icing: Melt 1 tablespoon of butter over low warmness. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and combination is heated via. Thin with more water if icing is just too thick to brush.
Remove cookies from oven and at once brush warm icing over hot cookies. Cool iced cookies on sheet for two minutes. Transfer to a rack and funky absolutely.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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