Italian Sprinkle Cookies
These cookies are as cheerful as they are delicious. Light, fluffy, and glazed while still warm.
Equipment
- cooling rack
- airtight container
Ingredients
- 5 cups all-purpose flour about 600g
- 6 large eggs at room temperature
- 2 cups powdered sugar about 240g
- 1 cup shortening about 190g
- 2 tbsp + 1½ tsp baking powder
- 3 tsp almond extract
- 1 tsp lemon extract
For the glaze
- 3½ cups confectioners sugar about 420g
- ½ cup lukewarm milk 120ml
- 1 tsp almond extract
- 1 tsp vanilla extract
- Sprinkles
Instructions
- Preheat the oven to 350ºF / 175ºC degrees.
- Using an electric mixer. Beat the eggs on a high speed until light and foamy which will take approximately five minutes
- In a separate bowl, combine the flour, confectioners sugar and baking powder. Mix in the shortening followed by the extracts until the mixture is wet and resembling crumbs
- Add in the foamy eggs and mix until combined.
- The dough will be stiff at this stage.
- Take teaspoons of the dough and roll into inch sized balls then place onto a baking sheet leaving a two inch gap to allow for rising and spreading during the baking process.
- Place into the oven and bake for 10-12 minutes. The cookies will still be pale.
- Whilst the cookies are baking, make the glaze. Combine the confectioners sugar, milk and extracts until you have a smooth glaze.
- As soon as the cookies come out of the oven and whilst they are still hot, drop the cookies one by one into the glaze then using forks remove them and place onto a rack to allow any excess glaze to drip off.
- Top with the sprinkles whilst the glaze is still wet. Allow to dry completely then store in an airtight container.
