Italian Sprinkle Cookies
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + standing
YIELD: about 7 dozen.
Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Ingredients
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6 large eggs, room temperature
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5 cups all-purpose flour
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2 cups confectioners' sugar
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2 tablespoons plus 1-1/2 teaspoons baking powder
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1 cup shortening
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3 teaspoons almond extract
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1-1/2 teaspoons lemon extract
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GLAZE:
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3-3/4 cups confectioners' sugar
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1/2 cup warm 2% milk
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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Colored sprinkles
Directions
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1.
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).
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2.
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).
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3.
Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 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.
Nutrition Facts
1 cookie: 87 calories, 3g fat (1g saturated fat), 13mg cholesterol, 49mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
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