Italian Sprinkle Cookies

Ingredients:

  • 3 eggs
  • 2.5 cups flour
  • 1 cup confectioners' sugar
  • 1 tbsp plus 3/4 tsp baking powder
  • 1/2 cup shortening
  • 1.5 tsp almond extract
  • 1 tsp lemon extract

GLAZE:

  • 2 cups confectioners' sugar
  • 1/4 cup warm milk
  • 1/2 tsp almond extract
  • 1/2 tsp lemon extract
  • Colored sprinkles

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat eggs on high speed until light and foamy, about 5 minutes, set aside.
  3. In a large bowl, combine the flour, confectioners' sugar, and baking powder.  On low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs.
  4. Gradually add beaten eggs (dough will be stiff).
  5. Roll dough into 1" balls and place 2" apart on baking sheet lined with parchment paper.
  6. Bake for 12-14 minutes or until the bottoms of the cookies are golden brown.
  7. Meanwhile, in a small bowl, combine the confectioners' sugar, milk, and extracts until smooth (Add additional sugar to make frosting thicker).
  8. As soon as cookies are removed from the oven, quickly dip into the glaze and place on wire racks to drain.
  9. Immediately top with sprinkles.
  10. Let dry completely before storing in airtight containers.

Yield: About 3.5 dozen

*To make the original recipe that yields 7 dozen cookies, use the following measurements:

Ingredients:

  • 6 eggs
  • 5 cups flour
  • 2 cups confectioners' sugar
  • 2 tbsp plus 1.5 tsp baking powder
  • 1 cup shortening
  • 3 tsp almond extract
  • 1.5 tsp lemon extract

GLAZE:

  • 3 3/4 cups confectioners' sugar
  • 1/2 cup warm milk
  • 1 tsp almond extract
  • 1 tsp lemon extract
  • Colored sprinkles


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