Italian Sprinkle Cookies

Photo: flickr user tibbygirl

Ingredients

6 Eggs

5 cups All-purpose flour

2 cups Confectioners' sugar

2 tablespoons Plus 1-½ teaspoons baking powder

1 cup Shortening, melted

1 tablespoon Almond extract

1 1/2 teaspoons Lemon extract

1/2 cup Warm milk

1 teaspoon Almond extract

1 teaspoon Vanilla extract

1 box , (1 pound) confectioners sugar

Colored sprinkles, (jimmies)

Preparation

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-in. 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

Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.

Yield: about 7 dozen.