Italian lemon cookies are the perfect spring cookie for Easter, Mother’s Day or just an fresh afternoon treat.
Whenever the weather starts to warm up in the spring, I feel the urge to bake non-stop. It’s probably because I know that once summer hits, I won’t be turning on the oven for months.
You know how you aren’t supposed to go grocery shopping when you’re hungry? Well, I think rule applies to online shopping, too. Don’t get on Amazon when you’re craving cookies. I had just had a conversation with an Italian friend about cookie tables at Italian weddings. Being not Italian, I’d never heard of such a thing, but of course, it sounds amazing. And Amazon must have been eavesdropping because Sweet Maria’s Italian Cookie Tray Cookbook was waiting for me when I opened the app. It was meant to be.
The very first recipe in the book is for Lemon Drop Cookies or Anginetti. The recipe looked very simple to make so I decided to give them a shot. I think these are some of the best cookies I’ve ever made. They are very easy to make and the recipe makes a lot of cookies. Frosting them took some time just because there were so many, but it’s a great job for the kids.
I made a few adjustments to the cookies. I used lemon essential oil instead of lemon extract because it’s what I have on hand.** But you can substitute in lemon extract!
The recipe says to oil the cookie sheets, which I hate doing so I used parchment paper instead. The cookies stuck to the parchment paper. I oiled the cookie sheets on the next batch they were perfect. So oil those sheets! I just used palm shortening on them.
** Not all essential oils are safe for consumption! I recommend and use Young Living Essential Oils. Please make sure your oils are safe for consumption before using in a recipe.
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