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Anginetti Cookies

  •  4.2 stars stars based on 6 reviews
  •   89% would make this again
  • Review this recipe  Read reviews
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Makes about 24

For the cookies:
1/2 cup granulated sugar
6 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder

For the icing:
1 tablespoon butter or margarine
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the parchment paper.
Wet your fingertips and press ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown.

To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

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Reviews of Anginetti Cookies:

1-5 of 6 reviews   Next >>

  Casey in Fort Worth, Texas  Dec 14, 2008
Would not make this again.
When I tried this recipe, I was expecting the cookies to be more cakey and fluffy, but instead I ended up with flat ultra crunchy discs. I liked the icing, although it was a little sweet, and the cookies did have a good taste, but unfortunately this was not the recipe I was hoping it would be. And, on top of that I don't much care for crunchy cookies. However, if you are a fan of the crunchy, then this is a good recipe for you. The lemon is not lost in the cookie or the icing, which is great. My biggest suggestion would be to leave plenty of space between each cookie, mine all stuck together and ended up looking like an odd puzzle. 2 stars

  A cookie baker in Albany, NY  Jun 11, 2008
Would make this again.
If the reviewer didn't care for the blandness, just do what I do. I take the anginetti, slice it in half (like a hamburger bun. Then I put a mixture of crushed pineapple, cream cheese & whipped cream (mixed together like a cookie center). They have to be served right away, but EVERYONE in my family loves them. 5 stars

  A cookie baker in Canada  Dec 3, 2006
Would make this again.
I've made this cookie on several occasions, twice for different school projects, and everyone loved them. This is definatly something i would recomend baking for yourself. 5 stars

  Jan  Jul 8, 2006
Would make this again.
I just threw out the whole batch. The first tray I piped into rings and overbaked, so that was my fault. The second tray, I just dropped onto the tray. I took them out as early as I could and still have them done and they were dry and tasteless. The only way they were edible was to dip them in warm icing and pop right in your mouth and even the icing needed more lemon juice and lemon extract to give it flavor and cut the sweetness. Too much blah and not enough yum. I didn't bother baking any more, the dog wouldn't even eat them. 1 star

  Dina in New York  Dec 23, 2003
Would make this again.
You don't need to pipe this cookie out, you can use a cookie scoop instead and it comes out the same. Great cookie! Remains soft and fresh for several days. 5 stars

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