Italian Sprinkle Cookies Recipe
Servings: 1
Ingredients
- 6 x Large eggs
- 5 c. All-purpose flour
- 2 c. Confectioners' sugar
- 2 Tbsp. Plus 1-1/2 tsp. baking pwdr
- 1 c. Shortening, melted
- 1 Tbsp. Almond extract
- 1 1/2 tsp Lemon extract
- 1/2 c. Hot lowfat milk
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 1 box , (1 lb.) confectioners sugar Colored sprinkles, (jimmies)
Directions
- Using a heavy-duty electric mixer on high speed, beat Large eggs till light and foamy, about 5 min. Set aside. In another mixing bowl, stir together flour, sugar and baking pwdr: gradually add in shortening and extracts till a bead-like texture is formed. Gradually add in beaten Large eggs (dough will be stiff). Roll dough into 1-in. balls. Place on ungreased baking sheets. Bake at 350 for 12 min. The tops of the cookies won't brown, but the bottoms should brown slightly. For glaze, combine lowfat milk and extracts in a large bowl. Add in sugar; whisk till all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or possibly three at a time into the glaze. Remove with a slotted spoon or possibly fingers.
- Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hrs before storing in airtight containers.
- Yield: about 7 dozen.
Adding to Planner
