| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Tasteofhome |
1 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 5 |
c |
All-purpose flour |
| 2 |
c |
Confectioners' sugar |
| 2 |
tb |
Plus 1-1/2 teaspoons baking powder |
| 1 |
c |
Shortening; melted |
| 1 |
tb |
Almond extract |
| 1 1/2 |
ts |
Lemon extract |
| 1/2 |
c |
Warm milk |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Box; (1 pound) |
|
|
; confectioners sugar |
|
|
Colored sprinkles; (jimmies) |
INSTRUCTIONS
GLAZE
Using a heavy-duty electric mixer on high speed, beat eggs until light and
foamy, about 5 minutes. 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 1-in. balls. Place on ungreased baking sheets. Bake
at 350 for 12 minutes. 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 racks to drain. Quickly top with sprinkles. Let dry
24 hours before storing in airtight containers. Yield: about 7 dozen.
Recipe by: Taste of Home, Gloria Cracchiolo, Newburgh, New York
Converted by MM_Buster v2.0l.
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