Friday, January 29, 2016

Italian Sprinkle Cookies




Ingredients
  • 6 large eggs
  • 5 cups all-purpose flour
  • 2 cups confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons baking powder
  • 1 cup shortening3 teaspoons almond extract
  • 1-1/2 teaspoons lemon extract

  • GLAZE:
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup warm milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Colored sprinkles


Directions
1. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large 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).
2. 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).
3. 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.

Source : http://www.tasteofhome.com/recipes/italian-sprinkle-cookies/print

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