Italian Sprinkle Cookies Recipe
- 6 large 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
- 3-3/4 cups confectioners' sugar
- 1/2 cup warm milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Colored sprinkles
- 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).
- 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).
- 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 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.
2 each: 176 calories, 6g fat (1g saturated fat), 31mg cholesterol, 82mg sodium, 28g carbohydrate (16g sugars, trace fiber), 3g protein
Reviews for Italian Sprinkle Cookies
"Taste as good as they look! My daughter helped -dipping and sprinkling quickly is much easier working together. Make it a bonding experience. She took half the recipe to work and receive rave reviews and they looked so professional!"
"My family loved them, they are not really soft kind cookies but taste great! I jsed lemon extract instead of almond and they were delicious! Nice change to chocolate or sugar cookies!"
"I wasn't sure about the flavor combination, but it worked very nicely. Italian desserts are not overly sweet, which is sometimes a pleasant change. One question : After they have been glazed, air-dried and placed in an airtight container, can they be frozen and thawed later? I know someone said they froze the dough and it turned out fine."
"Cut the recipe in half (thank goodness) and made exactly as directed. Sorry, don't like them at all. Funky taste, kind of dry and not sweet. Perhaps too much Almond extract in these. I ended up frosting the tops in an effort to save them. I would not make again."
"Cisco has butter flavored shortning in sticks. I use that for the shortning. Very easy to measure and makes the cookies light.You don't have to dip the cookies in the glaze if you don't want to. You can put the glaze on with a small spatula one cookie at a time. Put the sprinkles in a small bowl and then dip the glazed cookies one at a time in the sprinkles. I lay them out on the table on waxed paper to dry. I find this works best for me."
"I made these for my Christmas cookie trays and I really like the dough. The only thing I would have done different is to make it with all lemon extract or anise extract, because those are the flavors I like best. I will definitely use this recipe again."
"Lard is not shortening... Lard is animal fat. Shortening is vegetable. Crisco.....Happy baking"
"I am looking forward to making these but wondered if someone would kindly answer two questions. 1-Can butter be used or is a Crisco type vegetable shortening necessary? 2-Arthritis doesn't allow me to dip the cookies quickly, do you think they could be dropped into the glaze or have the glaze drizzled over the tops? Thank you."
"Do you use shortening or butter"
"Everyone loved these cookies, I made the dough ahead of time and froze, perfect"
"These are now a favorite at Christmas time and any time of the year! Wonderful!"
"I have a question, do these keep well in an airtight container? For how long? Thanks"
"Great alternative to anise cookies"
"Fantastic! I decided to try this recipe when my husband was away for work, and wasn't sure if it would turn out right. I gladly told him that night when we talked that I had made cookies to rival his mother's!"
"Wonderful! I just tried them and now they will be in my annual list of must haves! My sister tasted them and asked for the recipe too . I am only an amateur cook but I can follow a recipe and I didn't have any trouble making these."
"I first saw this recipe a number of years ago in one the Taste of Home Christmas Cookies book - it was the small one - I had been on the search for a cookie that tasted like my Grandmothers. This is it. I make them every year. I made them this past weekend for my daughters baby shower - tinting the frosting pink and using pink sprinkles - I have been asked for this recipe by three people already - they are delicious!!!"
"We make it every year for Christmas - gluten free flour - and it's still a hit!! So tasty and yummy!"
"I made these cookies for my wedding. Yes they are work but what isn't? Nothing good comes easy, but these cookies are outstanding.You gotta try them...Excellent.."
"I have been making these for my Christmas cookie trays for about 4 years now. They are my favorite cookie. Great almond flavor."
"I had gotten this recipe out of the Country Woman magazine over 10 years ago and have made it every year for Christmas and Easter. I try to make it early in the day so I can pack them away before retiring to bed. They are a fantastic cookie! Sometimes I add vanilla extract in place of the lemon. This one is worth the effort!!"
"My wife just finished making a batch of these things with the plans of taking them to our daughter?s end of the year school party. She?s headed back to the grocery store to BUY some cookies to take. These things are so horrible, I?m not even going to try and feed them to dog and besides, I don?t think he?d eat them either. Don?t waste your time and energy making these things?I refuse to call them cookies."
"I made these cookies for my wedding. I make alot of different italian cookies that people rave about. They liked these also. They are work, but they are worth it!AAA+++"
"Just like my Italian parent and grandparent made. Excellent..even passed my Mother's approval."
"I got this recipe from the magazine many years ago, and have made them for many years. They are delicious. I was so glad to see the recipe online."
"Can you tell me the historical background of this cookie? How it is used in relation to italian customs."
"I make alot of Italian cookies that my mother-in-law showed me and gave me recipe. I have one that I'm not sure I'm doing right it is a egg bisquite and you drop in boiling water when they come up you cut slice around cookie not all the way through and then you bake then, they all so have fennel or anise seed in them. If you could help me my husband loves them even if there not made right ofcourse his Grandma like them to even if they didn't come out right.Hummervic@yahoo.com"
"Just to make sure, do I leave the cookies on the wire racks for 24 hours before putting them in the airtight container? Thanks!"
"I just made my second batch, They are delicious. I will be keeping this recipe as I will be making them often."
"Also, between batches, I keep the glaze covered with a wet dish towel."
"I drop the whole cookie in the bowl of glaze, and flip them once or twice."
"do you dip the entire cookie in the glaze or just half of it?"