Iced Italian cookies, lemon drops, lemon knots, wedding knots or anginetti, whatever your family calls them you’ll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays. Like most Italian cookies the cookie itself is not too sweet, it has a nice moist crumb and by frosting it you’ll get a more intense lemon flavor, which is a good thing!
anginetti, Italian lemon knot cookies
They’re like little puffs, they look the same color from the raw to baked state except they’ll get puffier and golden brown on the bottom.
Honestly, there are so many variations to this cookie, just do a Google search and you’ll see what I mean, but the general idea remains the same. In the past I’ve made them with Crisco shortening, that’s what they used back in the day, then I tried some Organic non-hydrogenated vegetable shortening, which quite honestly turned out a little drier, I think if I upped the amount they would have been better, but this time I used all butter.
You’ll also see other flavorings used such as almond and anise as well as different colored frosting’s and sprinkles, but my family always sticks with lemon.
Instead of colored sprinkles which I normally use, this time I wanted to do a white on white look by using tiny white non-parells and white sparkling sugar and a little lemon zest for garnish, but you can just stir some zest into your frosting instead.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
ADVERTISEMENT
