Italian Sprinkle Cookies

Italian Sprinkle Cookies


  • 6 eggs
  • 5 cups all-purpose flour
  • 2 cups confectioners' sugar
  • 2 tablespoons plus 1 1/2 teaspoons baking powder
  • 1 cup shortening, melted
  • 1 tablespoon almond extract
  • 1 1/2 teaspoon lemon extract
  • 1/2 cup warm milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1-lb box confectioners' sugar
  • Colored sprinkles (jimmies)


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 degrees 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.

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