For the first time in the past decade, I bought a Christmas tree. Logan and I put lights on it and everything. Major milestone here. Granted, the tree is three feet tall and is sitting atop my end table; well it WAS sitting atop my end table…
The picture above is from last night.
Logan wanted to get a potted tree so that we could plant it in our patio area after Christmas. He told me to make sure we kept it watered. So, this morning, I watered it. I mean, really watered it…to the point that water was coming out of that pot like a faucet.
I didn’t know, guys. I’ve never brought something alive into my house before…no plants, no animals, not even a Chia pet.
I had to quickly pull the bow and lights off and run the tree over to the laundry sink to drain. My shoulder and fingers are all scraped up from the pine needles. I discovered two spiders living in the tree. There is a water trail throughout my house.
For this, there is only one remedy. Cookies, stat.
Anginetti cookies are very special. My grandmother used to make them every year for Christmas, and I ate them by the handful. They are the very definition of the holidays to me. They are also a real treat – in one bite, you get a soft and not overly sweet cookie which is juxtaposed against a tart, lemony, and crunchy glaze. You will love them.
I’m sure I could make these 1,000 times and they’d never taste exactly like my grandmother’s, but I’m happy to be carrying on this family tradition.
Anginetti Cookies (Italian Lemon Drops)
Makes approximately 24 cookies
1 1/4 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup powdered sugar
2 tablespoons granulated white sugar
Zest of 2 small lemons
2 tablespoons fresh lemon juice (1/2 small lemon)
1/2 cup powdered sugar
Approximately 2 tablespoons fresh lemon juice (1/2 small lemon)
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
In a medium mixing bowl, use a hand mixer or a stand mixer to cream together the butter and the powdered sugar.
Combine the granulated sugar and the lemon zest in a small bowl, add to the butter mixture, and beat until smooth.
Add in the lemon juice and beat until smooth.
Slowly add in the dry ingredients and beat until thoroughly combined.
Place the dough into the refrigerator for at least 1 hour. You can also make the dough the day before and leave it in the refrigerator overnight.
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Roll the dough into balls (using approximately 1 tablespoon of dough each) and place them 2 inches apart on the cookie sheet. Bake for 10-12 minutes or until the bottoms are lightly browned.
Remove from the oven and let cool.
For the glaze, start by mixing 1 tablespoon of lemon juice with the powdered sugar in a bowl. Continue to add more lemon juice until the glaze is the consistency of honey.
Dip the tops of the cookies into the glaze and let sit until the glaze hardens.