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Italian Sprinkle Cookies

 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


  • 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 McCormick® Pure Almond Extract
  • 1-1/2 teaspoons McCormick® Pure Lemon Extract
  • GLAZE:
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup warm milk
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Colored sprinkles


  • 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.
Nutritional 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.