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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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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 |
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.
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