Italian Sprinkle Cookies

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tbsp. plus 1-1/2 tsp. baking powder
1 cup shortening, melted
1 tbsp. almond extract
1-1/2 tsp. lemon extract

Glaze:
1/2 cup warm milk
1 tsp. almond extract
1 tsp. vanilla extract
1 pkg. (1 lb.) confectioner's sugar
Colored sprinkles

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-inch balls. Place on ungreased baking sheets. Bake at 350°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.

User Reviews:

These cookies are wonderful. They're moist and subtly sweet.

Submitted by Vicky McCurdy on December 03, 2000

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