Italian sprinkle cookies
84 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Eggs |
| 5 | cups | All-purpose flour |
| 2 | cups | Confectioner's sugar -- |
| Divided | ||
| 2 | tablespoons | Baking powder |
| Plus 1 1/2 teaspoon baking | ||
| Powder | ||
| 1 | cup | Shortening -- melted |
| 1 | tablespoon | Almond extract |
| 1½ | teaspoon | Lemon extract |
| Glaze: | ||
| ½ | cup | Milk -- warmed |
| 1 | teaspoon | Almond extract |
| 1 | teaspoon | Vanilla extract |
| 1 | Box confectioner's sugar -- | |
| 1 | Pound | |
| Colored sprinkles (jimmies) | ||
Directions
Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 min. 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 a 1 inch balls. Place on ungreased baking sheets. bake at 350 deg. for 12 min. 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 rack to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers. Yield: about 7 doz.
Recipe By : Country Woman