Italian Sprinkle Cookies Recipes

ITALIAN SPRINKLE COOKIES

Steps:

• 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-inch 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 extracts in a large bowl.
• Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
• 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.
• Place cookies on wire racks to drain.
• Quickly top with sprinkles.
• Let dry 24 hours before storing in airtight containers.

ITALIAN SPRINKLE COOKIES

Steps:

• 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). , 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 2 or 3 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.

ITALIAN COOKIES WITH SPRINKLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

ITALIAN SPRINKLE COOKIES

Steps:

• 1. Whisk together flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes. Add vanilla, egg, and lemon zest, and beat until smooth; add dry ingredients, and beat until just combined. Add more flour as needed to make a dough that is not sticky to the touch. 2.Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1" balls; place balls 2" apart on parchment paper-lined baking sheet. Lightly flour the bottom of a 1⁄4 measuring cup, and press each ball into a flat disk; chill disks for 30 minutes. 3. Heat oven to 375°. Place sprinkles in a bowl; set asdie. Using a pastry brush, lightly brush tops of cookie disks with egg white and then press into sprinkles to adhere completely. Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes. Let cool before serving.