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Italian Sprinkle Cookies

December 18, 2008

Italian Sprinkle Cookies

Originally uploaded by Ash Tree Photography (Ashley)

Here is a new recipe that I found and tried this year for Christmas cookies. Judging from how fast the first batch disapeared, I’m thinking they must be good.


* 6 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 milk
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* Colored sprinkles

Using 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.

Found in the Tast of Home Magazine.

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