- 6 large eggs
- 1182.95 ml all-purpose flour
- 473.18 ml confectioners' sugar
- 29.58 ml baking powder (plus 1 1/2 teaspoons)
- 236.59 ml shortening, melted
- 14.79 ml almond extract
- 7.39 ml lemon extract
- 118.29 ml milk, warm
- 4.92 ml almond extract
- 4.92 ml vanilla extract
- 453.59 g 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-inch 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.
I make these same cookies with only 1 exception I use 1 Cup of Vegtable Oil instead of the shortening...They are very good and for Christmas I usually use green and red jimmies just to make it look a little festive for the holidays. This recipe makes a very large batch so make sure your hungry :)
I cut the recipe down to twenty four cookies and added one half teaspoon of grated lemon zest. Quick and easy to make and very yummy! Will be freezing until Christmas Eve. Added to this menu: Menu #24541 Thanks! cg
I made these cookies for Christmas. They taste EXACTLY like what I was looking for. They are easy to make, fun to make with kids, look great on a plate and hold up well. I kept them for two weeks in a cookie tin. I am looking forward to making them again.