Italian Cookies With Lemon Glaze Food

ITALIAN LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
• In a small bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in lemon extract and lemon zest. Beat in flour into sugar/shortening mixture until combined.
• Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
• Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
• Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
• Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

LEMONY ALMOND-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
• Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
• Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
• Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

ITALIAN COOKIES WITH LEMON GLAZE

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Combine flour, baking powder and salt in a medium bowl, set aside.
• 3. In a large bowl combine butter and sugar. Using an electric mixer beat the butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, until incorporated.
• 4. Add the ricotta cheese, 3 tablespoons lemon juice and zest of one lemon. Beat to combine. Stir in dry ingredients.
• 5. Line 2 baking sheets with parchment paper. Spoon the dough, about 2 tablespoons per cookie, onto the paper. Bake 15 minutes, until slightly golden on the edges. Remove from the oven and let rest on cookie sheet for 20 minutes.
• 6. Mix the powdered sugar, 3 tablespoons lemon juice and zest of 1 lemon in a small bowl, stir until smooth. Spoon about 1/2 teaspoons glaze on each cookie. Use the back of a spoon to spread the glaze.
• 7. Let glaze harden for 2 hours. Pack the cookies in a container.

LEMON COOKIES WITH GLAZE

Steps:

• Whisk flour, baking powder, baking soda, and salt together in a large bowl.
• Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
• Refrigerate dough until slightly firm, about 1 hour.
• Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
• Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.

ANGINETTI (ITALIAN LEMON DROP COOKIES)

Steps:

• Preheat oven to 350°F.
• For cookies, cream together sugar and shortening.
• Add eggs and lemon extract and beat well.
• Add flour, baking powder and salt; Mix well.
• The dough should be soft and sticky.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely on wire racks.
• For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
• Frost the tops of each cookie with a metal spatula.
• Allow cookies to dry before stacking.
• Store in an airtight container.
• ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

ITALIAN LEMON COOKIES

Steps:

• In a small bowl, sift flour and baking powder together.
• In mixing bowl, beat eggs with sugar until light and lemon colored.
• Add the softened butter and lemon zest.
• Slowly beat in the flour and baking powder.
• Gradually add milk and vanilla.
• Dough should be soft.
• Divide dough into 6 sections.
• Roll out each section into a rope 1/2-inch wide.
• Cut into 3-inch pieces and twist each piece to form a loop.
• Place on a greased baking sheet or a parchment lined baking sheet.
• Bake in a 350°F oven for 10-12 minutes or until light brown.
• Remove from oven and cool.
• Combine the powdered sugar and enough orange juice to form a thin icing.
• Brush on top of cookies and sprinkle with colored candies.
• Makes about 4 dozen cookies, depending on size and shape of cookie.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
• Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
• They will not last long !
• ENJOY.