CNYEats A Taste of Utica Anginetti: Lemon Drop Cookies

A light, zesty cookie to celebrate any occasion. Since today is Sunday, we’ll celebrate SUNDAY!  or…if you read this Monday, celebrate Monday!  Get the idea?

Posted by Gerry and found on page 184 of our A Taste of Utica cookbook. 

The first direction you’ll see is regarding the seemingly large amount of baking powder in the recipe. 

“8 teaspoons of baking powder is the correct amount. It does sound like a lot but the cookies will come out nice and light. The dough should be soft and sticky.  Add a little flour on to your fingers.  They are very good cookies.”

I agree, they are a good cookie.

Makes 4 dozen

• 3 eggs
• 1/2 cup milk
• 2 tsp. lemon extract
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 3 cups flour
• 8 tsp. baking powder

Heat the oven to 350 F.  Use an electric mixer to beat eggs, milk, lemon, sugar, and oil until well blended.  On low speed, add flour and baking powder. Mix just until blended.

Drop dough from teaspoon onto a lightly greased baking sheet, spacing about 2 inches apart.  Bake for 8 – 10 minutes. Remove and allow to cool. Frost with the following zesty lemon icing.

Icing

• 5 – 6 cups confectioners sugar
• 2 tsp. lemon extract *Real lemon juice would be better in the frosting.
• 1/3 to 1/2 cup water depending on how thick/thin you want frosting.

In an electric mixer on medium speed beat all ingredients until smooth. Frost top of cookies and allow to dry.

A delicious little treat. There was a hint of bitterness to my cookie but I used gluten free flour.

What’s your favorite lemony dessert or snack? 

Mine is hands down, lemon meringue pie if I’m feeling wicked