My Italian friend introduced me to these cookies and I couldn't stop eating them since!

Italian Lemon Drop Cookies, known as "Anginetti" in Italy, are traditional sweet treats that infuse the bright, sunny essence of lemons into every soft, cake-like bite. They are a staple in Italian households, especially during the holidays or for special occasions such as weddings. While the precise origins of these cookies are not clear, it is believed they first became popular in Southern Italy before winning the hearts of people worldwide. The charm of these cookies lies in their simplicity and the delicate balance of citrus flavor that pairs perfectly with a light glaze.

Serving Italian Lemon Drop Cookies is a delightful experience. They are typically enjoyed as a dessert or a sweet accompaniment to afternoon tea or coffee. The cookies' zesty flavor makes them a refreshing end to a meal, and they complement a variety of other desserts, such as a fruit platter or a scoop of gelato. Some might even enjoy them with a glass of limoncello for an extra lemony kick. For special occasions, they can be beautifully packaged and given as a thoughtful, homemade gift.

Ingredients:

- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt

- For the glaze:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- Lemon zest or sprinkles for decoration

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then add the lemon juice and zest, mixing until well combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

6. Drop rounded teaspoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 8 to 10 minutes or until the bottoms are lightly golden.

8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

9. While the cookies cool, prepare the glaze by mixing the powdered sugar with lemon juice until smooth. Add more juice or sugar as needed to achieve a thick but pourable consistency.

10. Once the cookies have cooled, drizzle the glaze over them and garnish with additional lemon zest or sprinkles if desired.

11. Allow the glaze to harden before serving. Enjoy your homemade Italian Lemon Drop Cookies!