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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
three eggs
2 cups all-cause flour
2 teaspoons baking powder
1 tablespoon butter
three 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 until properly blended. Add eggs one by one, beating properly after each addition. Continue to overcome for 1 minute.
Stir in flour and baking powder (can be a gentle, sticky dough). Spoon dough into a pastry bag equipped with a three/8-inch round tip. Pipe 2-inch diameter jewelry onto the prepared cookie sheet.
With moistened fingertips, press ends of every ring together to shape a easy ring.
Bake approximately 20 minutes or till 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 combination is heated via. Thin with extra water if icing is just too thick to brush.
Remove cookies from oven and right away brush heat icing over warm cookies. Cool iced cookies on sheet for 2 mins. Transfer to a rack and cool absolutely.

Notes :

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

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