Time
prep 1:10
total 1:20
Ingredients
| 6 | eggs | | 5 cups | all-purpose flour | | 2 cups | confectioners' sugar | | 2 tbsp. | baking powder | | 1-1/2 tsp. | baking powder | | 1 cup | shortening, melted | | 1 tbsp. | almond extract | | 1-1/2 tsp. | lemon extract |
Glaze
| 1/2 cup | warm milk | | 1 tsp. | almond extract | | 1 tsp. | vanilla extract | | 1 pkg. (1 lb.) | confectioners' sugar | | Colored sprinkles |
2 Recipe Reviews
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These cookies are wonderful. They're moist and subtly sweet.
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Instructions
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°F 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.
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