Lemon drop anginetti biscuits

1 tsp vanilla extract
The zest of 1 lemon
6 tbsp butter
2 tbsp milk
1/2 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda

Icing
1 tsp vanilla extract
1 tbsp fresh squeezed lemon juice
1 cup icing sugar, sifted
1 tbsp water

Preheat your Barazza conventional oven to 180 degrees. Line 2 large baking sheets or trays with baking paper. Using an electric mixer, beat zest, sugar and butter until creamy. Add the milk and vanilla and continue to beat to combine. Add eggs one at a time, beating after each addition, and then continue to beat mixture for 1 minute. On low speed, blend flour (1 cup at a time), baking powder and baking soda until the mixture becomes a firm, sticky dough. If needed, have wooden spoon available for mixing. Roll teaspoon-sized amounts of dough into balls. Place approximately 20 balls onto each baking tray, spacing 2cm apart. Bake for 10-12 minutes, or until light golden brown.

Whisk the icing ingredients together in a bowl and brush the tops of the biscuits with icing while they are still warm from the oven. Allow the biscuits to cool before serving.