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Italian Sprinkle Cookies Recipe
Italian Sprinkle Cookies Recipe photo by Taste of Home

Italian Sprinkle Cookies Recipe

Read Reviews (21)
4.78 21
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + standing
MAKES:42 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + standing
MAKES: 42 servings

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

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.

Directions

  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.
Originally published as Italian Sprinkle Cookies in Country Woman November/December 1992, p31

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.

Reviews for Italian Sprinkle Cookies(21)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 15, 2013

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.

MY REVIEW
Reviewed Jan. 15, 2013

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!!!

MY REVIEW
Reviewed Dec. 21, 2012

This has become a Christmas staple! This is my favorite Christmas cookie!

MY REVIEW
Reviewed Dec. 19, 2012

We make it every year for Christmas - gluten free flour - and it's still a hit!! So tasty and yummy!

MY REVIEW
Reviewed Sep. 25, 2012

Simply Delicious!

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