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Italian Sprinkle Cookies

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READY IN:
12mins
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.
  2. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.
  3. Gradually add beaten eggs (dough will be stiff).
  4. Roll dough into 1-inch balls. Place on ungreased baking sheets.
  5. Bake at 350° for 12 minutes.
  6. The tops of the cookies will not brown, but the bottoms should brown slightly.
  7. For glaze, combine milk and extracts in a large bowl.
  8. Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
  9. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers.
  10. Place cookies on wire racks to drain.
  11. Quickly top with sprinkles.
  12. Let dry 24 hours before storing in airtight containers.

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