Anginetti Cookies

Italian fancy cookies with a pretty icing.

• Ready In: 1 hr
• Serves: 24

Ingredients

• For the cookies

• 1⁄2 cup granulated sugar
• 6  tablespoons butter or 6  tablespoons 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 1  tablespoon margarine
• 3  cups  sifted confectioners' sugar
• 2  tablespoons water
• 2  tablespoons lemon juice
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons
3. of butter with an electric mixer until well blended. Add eggs one
4. at a time, beating well after each addition. Continue to beat for
5. 1 minute.
6. Stir in flour and baking powder (will be a soft, sticky dough).
7. Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
8. Pipe 2-inch diameter rings onto the parchment paper.
9. Wet your fingertips and press ends of each ring together to form
10. a smooth ring. Bake about 20 minutes or until golden brown.
11. To make icing: Melt 1 tablespoon of butter over low heat. Add
12. sugar, water, lemon juice and vanilla and whisk until sugar melts
13. and mixture is heated through. If icing is too thick to brush easily,
14. add more water to thin. Remove cookies from oven and immediately
15. brush warm icing over hot cookies. Cool iced cookies on sheet for
16. 2 minutes. Transfer to a rack and cool completely.