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 whole 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, 0 fiber), 3g protein.
Reviews for Italian Sprinkle Cookies
"I was hesistant to add 2 tablesppons plus 1 1/2 teaspoon of baking powder but seeing this recipe had such great reviews and shows it was verified, I did. The cookies came out of the oven and looked so fluffy and I loved how they glazed so nicely and it hardened but when we bit into them, all we could taste was baking powder and had to throw them away."
"Melt-In-Your-Mouth like Silk!!!! Well worth the time and effort. Everyone we share with compliments the texture and taste. My family has been making these incredibly delicious cookies for almost 10 years and we thoroughly and especially enjoy the dipping and sprinkling time!"
"Very good recipe"
"easy to make! Delicious cookie for all occasions using different sprinkles...I did tweak the directions a bit..these directions were a little confusing to my ADD.. The recipe says shortening..some of you are confused.. It's crisco (white) shortening. I used the shortening and it turned out great. no butter.."
"These are heavenly!"
"I make a somewhat similar recipe handed down through generations of Italian family for Christmas every year. Butter and sugar instead of shortening and confectioners sugar. Vanilla & Anise extract instead of almond & lemon extract. I use a small baking painters brush to frost cookies 2 or 3 at a time and then add sprinkles. Also make different shapes by rolling small pieces of dough into logs and then twist into "S", ribbon or spiral shapes. Everyone raves and can't wait for their share. Time consuming but well worth it in the end with a soft cookie eaten by itself or dunked in coffee (my Mom's favorite way to eat with no frosting)."
"I think they came out fantastic. I was worried about the extract combinations but absolutely love them. I only had one stick of Crisco butter flavored shortening so I used a stick of butter with it. The glaze dries pretty quick so have someone else put the sprinkles on! I ended up drizzling more glaze on some so I could add sprinkles since I didn't have help. I think 12-14 minutes is way too long so watch them carefully."
"I am an experienced baker and these were AWFUL. I tasted the batter and thought they were gross, but went ahead and baked one tray hoping the finished product would be better. NOPE. They were dry and crumbly with an overwhelming almond flavor (and I love almond). Waste of ingredients."
"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!"