Great Food Blogger Cookie Swap, Anginetti Cookies

I was super excited to get to bake cookies for a stranger and send them off for the Great Food Blogger Cookie Swap! I’m such a dork. I got paired with 3 other vegans, and one was gluten free! I decided since I never posted this recipe last year (my “award winning” recipe!) that I would do so this year and use it in my cookie swap.

Making these gluten free was a bit of a challenge. This cookie is all about texture and I’m still married to the all-purpose flour texture. There is also a slight aftertaste since the cookies aren’t spiced or in your face with flavour. But really, it is nice to have something different and I hope my swap partner will enjoy being able to eat cookies with her family.

Anginetti (Italian Lemon Drop Cookies) GF Version

Ingredients
  

COOKIE

  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 egg replacers I use Bob's Red Mill
  • 1 1/2 teaspoons lemon extract
  • 2 cups Bob's Red Mill GF all-purpose flour
  • 1/4 tsp xantham gum
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt

FROSTING

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

Instructions
 

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add egg replacer and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • 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 with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.

Anginetti (Italian Lemon Drop Cookies) GF Version

Ingredients
  

COOKIE

  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 3 egg replacers I use Bob's Red Mill
  • 1 1/2 teaspoons lemon extract
  • 2 cups Bob's Red Mill GF all-purpose flour
  • 1/4 tsp xantham gum
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt

FROSTING

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

Instructions
 

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add egg replacer and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • 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 with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.

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About The Author


Shannon

I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.

7 Comments

  1. Ohhhh I LOVE these!!!! And they are VEGAN too — I am a former vegan (I was vegan for about 5 years) with a lot of remaining vegan tendencies – so I am still drawn to vegan recipes – and I love lemon and I love sweets. I’m in! Thank you for sharing with Foodie Friends Friday!
    zannie recently posted…Black Out CakeMy Profile

  2. So happy you posted this one! These are exactly like the cookies my Sicilian grandma used to make every holiday, especially at this time of year…I always associate springtime with that lemony sweetness! I have to add rainbow confetti sprinklz too because that was my job when she first taught me to make them. My family will pop their tops when I show them a plateful of yumful vegan Anginetti. Thanks so much…cheers! 🙂

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