Italian Sprinkle Cookies

Friday, March 7, 2008

Italian Sprinkle Cookies

So yesterday morning on the drive to school IK tells me he has a big project due the next day (today) and part of it requires him to find and make a recipe from a European country. So what does a mom do? She searches through her absolute FAVORITE place for recipes, Taste of Home's Simple & Delicious, on-line magazine (used to be called Quick Cooking). IK decided he wanted to bring a dessert, so the first country that came to mind was Italy. I ran the search and the first item that came up was Italian Sprinkle Cookies.

If you like a soft cookie with a mild lemon taste, these are a great dessert. One batch makes 7 dozen, so this is a great recipe when you need to make a dessert for something...not to just have that many of these things hanging around your house. The glaze reminds me of a light donut hole glaze, and the cookie is a little bit sugar cookie-ish with a mild lemon flavoring.

Italian Sprinkle Cookies

• 6 eggs
• 5 cups 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

Using a heavy-duty 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-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 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.

So the deal is when you spring it on mom that you have to 1) find a recipe and 2) make it for school the next day, YOU have to help do most of the work. Isn't he so cute baking??!!! Notice the eyes as I make him pose for a mommy photo moment.

This recipe actually made exactly 7 dozen cookies. I thought the sprinkles might be a taste I could do without (something kids would prefer more) but they really make a big difference on these cookies & aren't overpowering.

I used wax paper to dry the cookies. I'm not sure why the recipe says to leave the cookies out for 24 hours before sealing away in an airtight container, other than to give the glaze plenty of time to dry. I left the cookies out for about 30 min. and then placed them in an airtight container because I didn't want them to get too dry. They taste great while still warm and this morning they were still great, soft in the center.