Italian Sprinkle Cookies

By HeatherS

Ingredients

• GLAZE:
• 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
• 1/2 cup warm milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 box (1 pound) confectioners' sugar
• Colored sprinkles (jimmies)

Details

Servings 7
Cooking time 12mins

Preparation

Step 1

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.