ITALIAN SPRINKLE COOKIES

"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."

FOR THE COOKIES:
6 eggs
5 cups all-purpose flour
2 cups confectioners’ sugar
2 tablespoons plus 1 1/2 teaspoons baking powder
1 cup shortening, melted
1 tablespoon almond extract
1 1/2 teaspoons lemon extract
FOR THE GLAZE:
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 (1 pound) box confectioners’ sugar
Colored sprinkles (jimmies)

Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.

In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff).

Roll dough into 1-inch balls. Place on ungreased baking sheets.

Bake at 350 degrees F for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly.

Meanwhile, to make the glaze, combine milk and extracts in a large bowl. Add sugar; whisk until all lumps are dissolved and the glaze is smooth.

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. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.

Makes about 7 dozen
From: Recipelink.com
Source: Gloria Cracchiolo, Newburgh, New York, Country Woman Magazine, Nov/Dec 1992