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Italian Sprinkle Cookies Recipe

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This recipe for Italian Sprinkle Cookies is from The BareTeddies Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
5 cups all-purpose flour
2 cups confectioners’ sugar (powdered sugar)
2 tablespoons plus 1-˝ teaspoons baking powder
1 cup shortening, melted
1 tablespoon almond extract
1-˝ teaspoons lemon extract

Glaze:
˝ cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
4 cups confectioners’ sugar (powdered sugar)

Colored sprinkles or colored sugar
Directions:
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 bread-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 degrees for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in 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 with fingers. Place cookies on wire racks to drain. Quickly top with sprinkles or colored sugar. Let dry before storing in airtight containers.
Yield: About 7 dozen.

 

 

 

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