Italian Lemon Cookies (Anginetti)

Method9 steps

1. 1

   Step 1: Pulse the 240 g flour, 50 g granulated sugar, 2 tsp baking powder and ¼ tsp fine salt in the food processor until mixed. Pulse in the dough’s 2 tsp lemon zest.

   Uses 240 g unbleached all-purpose flour (2 cups) · 50 g granulated sugar (¼ cup) · 2 tsp baking powder · ¼ tsp fine salt · 2 tsp finely grated lemon zest, for the dough

   
2. 2

   Step 2: Pulse the cold cubed butter (4 tbsp) into the dry mixture to break it up. Add the lightly beaten egg through the feed tube and pulse to incorporate it. Add the dough’s ¼ cup sambuca and 2 tbsp whole milk, then pulse until a cohesive dough forms.

   Uses Dry cookie mixture with lemon zest · 4 tbsp cold unsalted butter, cut into ½-inch cubes · 1 large egg, lightly beaten · ¼ cup vegetarian-suitable sambuca, for the dough · 2 tbsp whole milk, for the dough

   
3. 3

   Step 3: Wrap the complete dough and refrigerate until thoroughly chilled, at least 4 hours or overnight.

   Minimum dough chill · 240 minUses Complete cookie dough

4. 4

   Step 4: Preheat to 350°F (about 177°C) and line a rimmed baking sheet with parchment. Divide the complete chilled dough into 20 equal pieces; about 25 g each is a size guide. Lightly flour the surface with the rolling flour. Roll each piece into a 6-inch rope about pinkie width, tie into a knot with the ends just peeking out, and space the knots 1 inch apart on the sheet.

   Uses All thoroughly chilled dough · All-purpose flour, only enough to lightly flour the rolling surface

   
5. 5

   Step 5: Bake in the middle of the fully heated oven for about 20 minutes, until lightly browned, set and cooked through.

   Bake the cookie knots · 20 minUses Twenty shaped raw cookie knots

   
6. 6

   Step 6: Put the baking sheet on a wire rack and let the baked cookies cool completely before icing.

   Uses Twenty baked uniced cookies

7. 7

   Step 7: Optional make-ahead route: once completely cool, leave the cookies uniced, layer them with parchment in an airtight container and freeze for up to 3 months. To finish later, take them out of the container and arrange on a parchment-lined sheet to defrost completely before making and brushing on the icing. Skip this route if icing the freshly cooled cookies.

   Uses Twenty completely cooled uniced cookies

8. 8

   Step 8: Mix the 180 g confectioners’ sugar with the icing’s 1 tsp lemon zest and 1 tsp lemon juice. Whisk in the icing’s 1 tbsp sambuca, then add only enough of the approximately 2 tbsp boiling-water allowance to make a smooth, medium-thick icing.

   Uses 180 g confectioners’ sugar (1½ cups), for the icing · 1 tsp finely grated lemon zest, for the icing · 1 tsp freshly squeezed lemon juice, for the icing · 1 tbsp vegetarian-suitable sambuca, for the icing · About 2 tbsp boiling water, added only as needed for a smooth medium-thick icing

   
9. 9

   Step 9: Use either the freshly cooled uniced cookies or the fully thawed cookies from the optional make-ahead route. Brush prepared icing over their surfaces and add optional vegetarian-suitable sprinkles. Set any excess icing aside. Leave the 20 cookies for at least 2 hours, until the icing has set completely. Once set, store in an airtight metal container; the author gives about a week as a quality guide.

   Minimum icing set · 120 minUses Twenty completely cooled uniced cookies · Twenty thawed uniced cookies, only for the selected make-ahead route · Prepared lemon icing for brushing · Vegetarian-suitable colored nonpareils, optional, for decorating