Italian Sprinkle Cookies

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

12

minutes

SERVINGS

7

Dozen

PREP TIME

--

minutes

TOTAL TIME

12

minutes

SERVINGS

7

servings

Ingredients

  • 6

    eggs

  • 5

    cups all-purpose flour

  • 2

    cups confectioners' sugar

  • 2

    tablespoons plus 1-1/2 teaspoons baking powder

  • 1

    cup shortening, melted

  • 1

    tablespoon almond extract

  • 1-1/2

    teaspoons lemon extract

  • GLAZE:

  • 1/2

    cup warm milk

  • 1

    teaspoon almond extract

  • 1

    teaspoon vanilla extract

  • 1

    box (1 pound) confectioners' sugar

  • Colored sprinkles (jimmies)

Directions

Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff). Roll dough into 1 -in. balls. Place on un-greased baking sheets. Bake at 350° for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing airtight containers. Yield: about 7 dozen.

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