We made these yummy Christmas cookies. They were pretty easy to make too.
Italian Sprinkle Cookies
5 cups all purpose flour
2 cups confectioner's sugar
2 1/2 tablespoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoon lemon extract
3-3/4 cups confectioner's sugar
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Using a mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside in a large mixing 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-inch balls. Place 2 inches 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 confectioner's sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with tongs. Place on wire racks to drain. Immediately top with sprinkles.