Italian Sprinkle Cookies
By: Gigi Howe
I have another cookie recipe for you this week. This recipe reminds me of my mom, this was her recipe, okay one of her recipes, but was a favorite for everyone. When I would have my cookie making sprees, she would always ask me to make her Italian Sprinkle Cookies. They were such a hit, that I kept on making them year after year.
The dough can be a bit tough, its quite thick but these cookies will not disappoint! Roll the dough into balls, bake them and then toss them into a bowl with the icing, then sprinkle with nonpareils. The cookies are made with almond, vanilla and lemon extract which give them a great flavor.
I hope you like this cookie as much we do!
– 6 eggs
– 5 cups all-purpose flour
– 2 cups powdered sugar
– 2 tablespoons plus 1 1/2 teaspoons baking powder
– 1 cup shortening (melted) – I use butter
– 1 tablespoon almond extract
– 1 1/2 teaspoons lemon extract
– 1/2 cup warm milk
– 1 teaspoon almond extract
– 1 teaspoon vanilla extract
– 1 one pound box powdered sugar
Colored nonpareils or sprinkles.
1. With mixer, beat eggs until light and fluffy – about 5 minutes. Set aside.
2. In another bowl, sift flour, sugar and baking powder. Slowly add shortening and extracts until the dough has a bead-like texture.
3. Gradually add beaten eggs (dough will be stiff).
4. Roll dough into approximately 1 inch balls and place on ungreased cookie sheet. Bake at 350 for 12 mins. The tops of the cookies will not brown but the bottoms should brown very slightly.
4. For the glaze, combine milk and extracts in a large bowl. Whisk in powdered sugar, make sure all lumps are gone and the glaze is smooth.
5. As soon as the cookies are removed from the oven, quickly immerse 3 or 4 at a time into the glaze. Remove with a slotted spoon and place on wire racks to drain (put wax paper or paper towels under the wire racks for an easier clean up). Quickly sprinkle cookies with nonpareils before the glaze sets.
6. Let dry for 24 hours before storing.
Yield: about 6-7 dozen.