Italian Sprinkle Cookies

• Ready In: 12 mins
• Yields: 72 cookies

Ingredients

• 6  large eggs
• 5  cups all-purpose flour
• 2  cups confectioners' sugar
• 2  tablespoons baking powder (plus 1 1/2 teaspoons)
• 1  cup shortening, melted
• 1  tablespoon  almond extract
• 1 1⁄2 teaspoons  lemon extract

• GLAZE

• 1⁄2 cup milk, warm
• 1  teaspoon  almond extract
• 1  teaspoon vanilla extract
• 1 (1 lb) box confectioners' sugar
•  colored sprinkles (jimmies)

Directions

1. Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.
2. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.
3. Gradually add beaten eggs (dough will be stiff).
4. Roll dough into 1-inch balls. Place on ungreased baking sheets.
5. Bake at 350° for 12 minutes.
6. The tops of the cookies will not brown, but the bottoms should brown slightly.
7. For glaze, combine milk and extracts in a large bowl.
8. Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
9. 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.
10. Place cookies on wire racks to drain.
11. Quickly top with sprinkles.
12. Let dry 24 hours before storing in airtight containers.