The best delicious Italian Sprinkle Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Italian Sprinkle Cookies recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Italian Sprinkle Cookies.
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6 ea Eggs 1 1/2 ts Lemon extract
5 c All-purpose flour Glaze:
2 c Confectioner’s sugar — 1/2 c Milk — warmed
Divided 1 ts Almond extract
2 tb Baking powder 1 ts Vanilla extract
Plus 1 1/2 teaspoon baking 1 Box confectioner’s sugar —
Powder 1 Pound
1 c Shortening — melted Colored sprinkles (jimmies)
1 tb Almond extract
Using a heavy-duty electric mixer on high speed, beat eggs until
light and foamy, about 5 min. 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 a 1 inch balls. Place on
ungreased baking sheets. bake at 350 deg. for 12 min. the tops of the
cookies will not brown, but the bottoms should brown slightly. For
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 rack to drain. Quickly top with sprinkles. Let dry 24
hours before storing in airtight containers. Yield: about 7 doz.
Yields
84 servings
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