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Italian Sprinkle Cookies Recipe

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This recipe for Italian Sprinkle Cookies is from The Lesniewski Family Cookbook, 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 c. AP flour
2 c. powdered sugar
2 Tbs. + 1½ tsp. baking powder
1 c. shortening
3 tsp. almond extract
1½ tsp. lemon extract

Glaze:
3¾ c. powdered sugar
½ c. warm milk
1 tsp. almond extract
1 tsp. vanilla extract
colored sprinkles
Directions:
Directions:
1. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside in a large mixing bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
2. Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
3. Meanwhile, in a small bowl, combine the confectioner's sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs. Place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.
Number Of Servings:
Number Of Servings:
7 dozen cookies
Preparation Time:
Preparation Time:
1 hr 5 mins

 

 

 

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