- 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
- 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 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.
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"