Italian Sprinkle Cookies

Ingredients

• 6 large eggs
• 5 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 tablespoons baking powder (plus 1 1/2 teaspoons)
• 1 cup shortening, melted
• 1 tablespoon almond extract
• 1 1/2 teaspoons lemon extract

GLAZE

• 1/2 cup milk, warm
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

• 1 (1 lb) box confectioners' sugar
• colored sprinkles (jimmies)

Directions

1. 1

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

2. 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. 3

   Gradually add beaten eggs (dough will be stiff).

4. 4

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

5. 5

   Bake at 350° for 12 minutes.

6. 6

   The tops of the cookies will not brown, but the bottoms should brown slightly.

7. 7

   For glaze, combine milk and extracts in a large bowl.

8. 8

   Add sugar; whisk until all lumps are dissolved and the glaze is smooth.

9. 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. 10

    Place cookies on wire racks to drain.

11. 11

    Quickly top with sprinkles.

12. 12

    Let dry 24 hours before storing in airtight containers.