Italian Sprinkle Cookies
Category: Cakes, Cookies, Muffins
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Serves/Makes: 84
Ready in: > 5 hrs
- 6 eggs
- 5 cups all-purpose flour
- 2 cups confectioners\' sugar
- 2 tablespoons baking powder, PLUS
- 1 1/2 teaspoon baking powder
- 1 cup shortening, melted
- 1 tablespoon almond extract
- 1 1/2 teaspoon lemon extract
***GLAZE***
- 1/2 cup warm milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 pound confectioners\' sugar
- colored sprinkles (jimmies)
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 ungreased baking sheets. Bake at 350 degrees F 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 in airtight containers.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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