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As a small child I loved lemon cookies, especially anginetti, the Italian, rainbow sprinkle-bedecked, pillowy lemon cookies that made appearances at holiday parties with my mother's family. I also loved the frilly edged Archway Frosty Lemon cookies that my dad's mom used to buy.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract. Best of all they're easy to make and perfect for holiday giving and sharing.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.