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Joyce (Lostcuddles)
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posted 11/18/06 3:35 AM
Italian Sprinkle Cookies..... These cookies take some time but are worth it....My grandfather got this recipe off of his Mother from Italy for my grandmother to make who passed it along.6 eggs5 cups all-purpose flour2 cups confectioners' sugar2 tablespoons plus 1-1/2 teaspoons baking powder1 cup shortening3 teaspoons almond extract1-1/2 teaspoons lemon extractGLAZE3-3/4 cups confectioners' sugar1/2 cup warm milk1 teaspoon almond extract1 teaspoon vanilla extractColored sprinklesDIRECTIONSUsing a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large mixing 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.
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