Angelloni Lemon Cookies
Delightful lemon cookies with a tender crumb, infused with lemon extract and topped with sweet icing, perfect for a light dessert or afternoon treat.
Ingredients
Instructions
- Mix eggs, melted margarine, melted Crisco, baking powder, salt, sugar, milk, and lemon extract thoroughly.
- Let the sticky dough set for about 30 minutes.
- Place small balls of dough on a greased cookie sheet.
- Ensure there are no cracks in the balls.
- Bake for 8 to 10 minutes at 425°F.
- Allow cookies to cool completely before frosting with confectioners sugar icing.
Tips & Substitutions
To enhance the lemon flavor, consider adding a teaspoon of lemon zest to the dough. If you don't have margarine, you can substitute with butter or coconut oil. For a lighter texture, sift the flour before measuring. Ensure the dough is well-chilled to prevent spreading during baking, as this will help achieve a nice shape. For a variation, try using almond extract instead of lemon for a different twist.
Serving Suggestions
These lemon cookies are perfect for tea time or as a light dessert after a meal. They pair beautifully with a cup of herbal tea or coffee. For an extra touch, serve with a side of fresh berries or a dollop of whipped cream. Consider drizzling a lemon glaze over the top for added sweetness and visual appeal, making them a delightful treat for any gathering.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To enjoy, simply thaw at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Angelloni Lemon Cookies contains roughly 219 calories, with 3g protein, 30g carbohydrates, and 10g fat. It is a good source of calcium (15% of the Daily Value) and iron (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can replace Crisco with an equal amount of unsalted butter or coconut oil for a richer flavor. Just keep in mind that using butter may slightly alter the texture and flavor of the cookies, making them a bit more decadent.
What if I don't have lemon extract?
If lemon extract is unavailable, you can use fresh lemon juice as a substitute. Use about 1 tablespoon of fresh juice in place of the extract for a milder lemon flavor. However, the extract tends to provide a more concentrated taste, so adjust according to your preference.
Can I make these cookies gluten-free?
Absolutely! To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture. The baking process remains the same, and you’ll still achieve delicious results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).