Italian Sprinkle Cookies Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.