Whenever there’s something to celebrate, Mama always turns to one of her favorite traditions making her beloved Anginette cookies. Soft, lemony, and kissed with just the right amount of sweetness, these are the cookies she’s been making for decades to mark the big moments in life.

This week, we found out that some dear friends of ours just got engaged and Mama didn’t waste a second she rolled up her sleeves and said, “We need to make something special!” Before we knew it, the house smelled like lemon zest and sugar, and trays of warm Anginette were coming out of the oven (some with sprinkles, some without — because everyone has a favorite).

And how did we celebrate once they were done? With a plate full of cookies and a cold, refreshing glass of Gratsi White in hand. The crisp citrus notes of the wine paired perfectly with the soft, lemony cookies — light, celebratory, and absolutely delicious.

STEP 1

Preheat oven to 350°F (175°C).

STEP 2

In a mixer, beat eggs and sugar on medium until light and fluffy. Add oil, 1 cup of milk, lemon juice, and zest. Gradually mix in the flour.

STEP 3

Warm the remaining ½ cup of milk, dissolve the baker’s ammonia in it, and add to the dough. Mix until combined — the softer the dough, the softer the cookie.

STEP 4

Transfer dough to a floured surface. Shape cookies as desired.

STEP 5

Brush with egg wash and sprinkle with sugar.

STEP 6

Bake for 8–10 minutes, or until just set and pale. Do not overbake.

STEP 7

Lemon Icing:
3 cups of powdered sugar with the juice of 3 medium lemons until smooth. Drizzle over cooled cookies and decorate with sprinkles.