Anginetti Cookies (or Italian Lemon Drop Cookies), are a very popular holiday cookie in my native New York, but less known in other parts of the country. Like a lot of Italian cookies, they aren’t overly sweet, and they are perfect with a cup of coffee or tea. They are lemon-y, a little crumbly, and without a doubt, one of my favorites!
Ingredients (makes 24 cookies):
6 tbsp. unsalted butter, softened
½ cup sugar
2 tsp. vanilla
Zest of 1 lemon (approx. 2 tsp.)
2 cups flour
2 tsp. baking powder
1 tbsp. unsalted butter
2 ½ cups confectioners’ sugar
1 tsp. vanilla
Juice from ½ lemon (approx. 1 tbsp.)
3-4 tbsp. warm water
To make the cookies: Preheat oven to 350 degrees. In a large mixing bowl, beat butter, sugar, vanilla and lemon zest. Add eggs, one at a time and beat for one minute until fluffy. Stir in flour and baking soda and mix well to fully incorporate. Roll cookie dough into 1” rounds and place on baking sheet 2 inches apart. Bake approximately 18 minutes until starting to turn golden around the edges. Remove from oven and let cool for 5 minutes before icing.
To make the icing: Melt butter in a microwave soft bowl. Wisk in sugar, vanilla, lemon juice and 3 tbsp. warm water. Microwave icing for 10-15 seconds. Add additional tbsp. warm water only if needed to brush on to cookies. Top with sprinkles if desired and transfer to a cooling rack. Enjoy!
We eat broccoli in our house probably 2 or 3 times a week. And while broccoli is good steamed, served plain, with a little butter or a lot of cheese, sometimes it can feel like the same old, same old. Roasting a vegetable brings out its natural sweetness, and makes lots of savory caramelized bits that are downright addictive! I could eat this like candy and it’s the perfect side dish for Roasted Chicken, when the oven is already preheated. How great is it to have a full dinner prepared on just two cookie sheets? Delicious, healthy and easy clean up sound good to me!
1 lb. broccoli
2 tbsp. olive oil
4 cloves garlic, minced
Juice of half lemon
Salt and pepper
Preheat oven to 425 degrees. Rinse broccoli, cut into florets and toss in a large bowl with olive oil, minced garlic, lemon juice, salt and pepper. Mix well so broccoli is evenly coated. Pour broccoli mixture onto large cookie sheet, arranging in an even layer so the broccoli cooks evenly and gets deliciously brown. Roast for 20 minutes, turning halfway through cooking.
Margaritas rule the summer, but as the weather turns cooler, I want something a little different. Finding a mixed drink at a restaurant can be a bit of a challenge for me. Often times the specialty cocktails are too sweet; I don’t care for sour mix or sweet juices. Some of the classic cocktails, like a Martini or Old Fashioned are a bit on the strong side. This Lemon Drop Cocktail takes the edge off of a classic Martini by adding some lemon juice and sugar, but doesn’t add a lot of the extra sweetener found in manufactured fruit juices. The key is using fresh juices, and experimenting with the amount of sugar added to please your palate.
Side note, I am completely obsessed with this little OXO Measuring Jigger. It has measurements in tablespoons and ounces printed on the inside to help get the perfect pour. Most jiggers have the 2 oz. line right at the tippy top, so it’s hard to measure and pour into a shaker, especially if you are making your second (or third) cocktail. It’s also an awesome little measuring cup for anything you need a small portion.
1 tsp. sugar
2 oz. vodka
1 oz. orange liqueur (I used Cointreau)
Juice of a lemon
In a cocktail shaker, add sugar, vodka, orange liqueur and lemon juice. Before adding ice, stir with spoon to melt sugar. Once melted, add ice and shake to blend. Strain into a martini glass, or how I like it, onto a large ice cube.