Recipe: Gluten-Free Anginetti Cookies - WFSB 3 Connecticut

Recipe: Gluten-Free Anginetti Cookies

Anginetti Cookies


1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups gluten-free flour blend
1 1/2 teaspoons baking powder
1/8 teaspoon salt


3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract 


Preheat oven to 350°F.
Cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt and mix well. The dough should be soft and sticky.

With a small cookie scoop, drop dough onto a lightly greased cookie sheet or baking stone, spacing them about 2-inches apart.

Bake for about 12-15 minutes, or until firm and lightly browned. Remove cookies from cookie sheet and allow to cool completely on wire racks.

For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth. Frost the tops of each cookie.


*Variation: For vegan cookies, substitute 1/2 cup of applesauce and 1 tsp. of baking powder for each egg.