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Italian Sprinkle Cookies

Meet the Cook: These cookies take some time, effort and equipment - but, believe me, they are well worth it! My husband and I (we have two grown children) used to operate an Italian-American restaurant, and this recipe goes back generations.—Gloria Cracchiolo, Newburgh, New York

42 ServingsPrep: 25 min. Bake: 15 min./batch + standing

Ingredients

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

Directions

Using a heavy-duty mixer, beat eggs on high speed until light and
foamy, about 5 minutes; set aside. In a large 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).
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking
sheets. Bake at 350° for 12-14 minutes (tops of the cookies will
not brown, but bottoms should brown slightly).
Meanwhile, in a small bowl, combine the confectioners' sugar, milk

2 of 2

Italian Sprinkle Cookies (continued)

Directions (continued)

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. Yield: about 7 dozen.

Nutrition Facts: 2 cookies equals 176 calories, 6 g fat (1 g saturated fat), 31 mg cholesterol, 82 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.