Thursday, April 29, 2010

Lemon Drop Cookies

I'm in love with classic lemon drop cookies, also known as Italian lemon cookies, or Anginetti.  One place to find them locally is in Saratoga Springs, at Roma's, on Washington Street. Roma's is the place to pick up a great Italian sub, custom made while you wait (with pickles or those big fat olives).  Roma's also sells all kinds of imported goodies. My friend Sue stops there often to get that long spaghetti with the hole down the center.  It's her husband's favorite.  While she's there, she always picks up a tub of Jordan Almonds and shares them with her friends!  One item that always catches my eye is the pretty little package of Italian lemon drop cookies.  My daughter Meghan used to work at The Jonesville Store and that's where I first had one of Mama Rao's Lemon Drop cookies.  The story is that they are baked fresh in Brooklyn, every day, and shipped right out.

They are wonderful!  With all this talk of lemons, my mouth is watering.  I'm providing here a recipe from, so you can make your own lemon drop cookies.  Hope you love them as much as I do!
(Photo credit: )



  • 1/2 cup sugar 
  • 1/4 cup vegetable shortening 
  • 3 large eggs 
  • 1 1/2 teaspoons lemon extract
  • 2 cup all-purpose flour 
  • 1 1/2 teaspoons baking powder 
  • 1/8 teaspoon salt 


  • 3 cups confectioner's sugar 
  • 1/4 cup water 
  • 1 teaspoon lemon extract 
  1. Preheat oven to 350°F.
  2. For cookies, cream together sugar and shortening.
  3. Add eggs and lemon extract and beat well.
  4. Add flour, baking powder and salt; Mix well.
  5. The dough should be soft and sticky.
  6. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  7. Bake for about 12-15 minutes, or until firm and lightly brown.
  8. Remove cookies from cookie sheet and allow to cool completely on wire racks.
  9. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  10. Frost the tops of each cookie with a metal spatula.
  11. Allow cookies to dry before stacking.
  12. Store in an airtight container.
  13. ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

1 comment:

  1. Thank-you for the recipe, it's just that my friend metioned something about these being her favorite, and well I'm just not sure if these are the right ones, but thank-you it gives a train of thought.
    Brunswick Ohio