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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 42 |
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Meet the Cook: These cookies take some time, effort and equipment - but, believe me, they are well worth it! My husband and I (we have two grown children) used to operate an Italian-American restaurant, and this recipe goes back generations.Gloria Cracchiolo, Newburgh, New York Ingredients:
6 eggs |
5 cups king arthur unbleached all-purpose flour |
2 cups confectioners' sugar |
2 tablespoons plus 1-1/2 teaspoons baking powder |
1 cup shortening |
3 teaspoons almond extract |
1-1/2 teaspoons lemon extract |
glaze: |
3-3/4 cups confectioners' sugar |
1/2 cup warm milk |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
colored sprinkles |
Directions:
1. 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).
2. 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).
3. 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 two or three 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. Yield: about 7 dozen.
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