These cookies are a Christmas tradition in my life. When I was little, our neighbor, Lisa, would bring us a plate. As a child I thought they were rather “blah.” As an adult, I adore them!
The cookies are lemon-flavored and posses a dry, almost biscuit, texture. But don’t let that scare you! The flavor of these cookies is divine: delicate and subtle. And, they are the type of cookie you can sneak in the morning!
And yes, the sprinkling of nonpareils is traditional!
As for the name, they’re called anginetti but are also often called genetti or even Jeannette cookies depending on where you live.
Gluten-Free Anginetti Cookies
Ingredients
- 1 1/2 cups white rice flour (6 ounces; 170 grams)
- 1/2 cup cornstarch (2 ounces; 56 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
- 1/4 cup vegetable shortening (1 5/8 ounces; 46 grams)
- 3 large eggs (5 1/4 ounces; 150 grams)
- 1 1/2 teaspoons lemon extract
For the Icing
- 1 cup powdered sugar (4 ounces; 113 grams)
- 1 teaspoon lemon extract
- 1 Tablespoon water, plus additional as needed (1/2 ounce; 14 grams)
- nonpareils
Instructions
-
Make the Cookies: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together dry ingredients. Set aside.
-
In a large mixing bowl, cream together shortening and sugar until a thick paste forms.
-
Add eggs, one at a time, with the mixer running. After last egg is added, turn mixer to high speed and beat for 30 seconds. Scrape down the sides of the bowl and mix to combine.
-
Add add lemon extract and dry ingredients. Mix until a dough forms. The dough will be thick and sticky. Drop dough, a generous 1 1/2 Tablespoons on prepared cookie sheet.
-
Bake for 18-20 minutes or until the cookies are light colored and "puffy." (When you pick up a finished cookie, it should be light and have a brown bottom.) Transfer cookies to a wire rack to cool.
-
Make the Icing: When cookies are cool, make the icing. In a small mixing bowl, combine ingredients. Stir until icing is smooth. If the icing is too thick, add a teaspoon or two more water.
-
Dip the tops in prepared icing (recipe below). I like to dip three or four cookies and then sprinkle my nonpareils on the tops of the cookies. If you wait too long to apply the sprinkles, they won't stick. (Adjust thickness of the icing so that a cookie top dipped in the icing is left with a thin coat if icing.)
Maria says
Can I refrigerate the dough overnight and bake off the cookies the next day? Also, what’s the best way to store these so they stay fresh as long as possible? I’m so excited to make these, I come from a very (loud) Italian family and haven’t had this cookie since 2008 (I was diagnosed with Celiacs 3 days before Thanksgiving 2009)! Thank you!!
Elizabeth says
Maria,
For this dough, I wouldn’t chill overnight. I’d make and bake. 🙂
Brenda Wright says
Could you use real lemon juice instead of extract?
Elizabeth says
You’d need to use a lot more lemon juice than extract. This additional liquid could end up changing the texture of the cookies. Extract brings lots of flavor but not a lot of liquid, making it perfect for these cookies.
If you don’t want to buy it (which I totally understand), I’d zest one lemon. Then I’d rub the zest together with the sugar and let it sit for an hour or so before using. This was add a good flavor without messing with the texture of the dough!
Lauren says
These look delicious! How should I store them and how long do they last? Thank you!! ?
Elizabeth says
Store them wrapped on the counter. They last several days. If that’s not long enough, you can freeze them once they’ve cooled.
Pat Tuttle says
Can I use almond flour or coconut flour in place of the rice flour?
Elizabeth says
Hi Pat,
This recipe won’t work with almond flour or coconut flour. Sorry.
Patti Levine says
Can butter be used in place of vegetable shortening?
Elizabeth says
Yes. The cookies will spread a little more when butter is used.
Re B says
These turned out perfect. Sorry I forgot to take a picture before putting them out Christmas Eve. They were wiped out & no one realized they were GF until they saw me eat one.
I did substitute rice flour with King Arthur’s GF cup 2 Cup flour blend & omitted the xanthum gum because it’s in the blend already.
Also used a Tbsp cookie scoop after chilling.
Thank you for making this recipe available. I’ve misplaced my “holiday cookbook” & now missing all the recipes I’ve collected through the years.?