Ingredients
- 6 lg eggs
- 5 c all purpose flour
- 2 c confectioners sugar
- 2 T + 1 1/2 t baking powder
- 1 c shortening
- 3 t almond extract
- 1 1/2 t lemon extract
- GLAZE
- 3 3/4 confectioners sugar
- 1/2 c warm whole milk
- 1 t almond extract
- 1 t vanilla extract
- Colored sprinkles
Preparation
Step 1
Using a heavy duty mixer; beat eggs on high until light & foamy, about 5 minutes; set aside. In lg bowl, combine the flour, confectioners sugar & baking powder; on low speed, gradually beat in shortening & extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1 in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
Meanwhile, in sm bowl, combine the confectioners sugar, milk & extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hrs before storing in airtight containers.