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1140 - Italian Sprinkle Cookies #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1140 - Italian Sprinkle Cookies #

(by Rachel Guarini - friend)

6 eggs
5 cups flour
2 cups Domino's powdered sugar
2 TBSP + 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; 1 - 1lb. box
Domino's powdered sugar; colored sprinkles.

In a mixer add eggs--beat 5 minutes on high speed until foamy--set aside. In
a large bowl add flour, 2 cups powdered sugar, and baking soda--stir until
mixed. Add melted shortening, almond extract, and lemon extract to the flour
mixture--stir until mixed. Add beaten eggs to the dough mixture--stir into a
stiff dough. Roll dough into 1" dough balls. Place dough balls on to
ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes (the tops
of the cookies will not be browned, but the bottoms should be browned
slightly). Remove cookies from cookie sheets and GLAZE IMMEDIATELY.
Glaze: in a bowl add milk, almond extract and vanilla--stir. Add 1lb. powdered
sugar--beat with a whisk until mixed and smooth. Dip hot cookies entirely into
the glaze mixture using a slotted spoon--place glazed cookies on wire racks
with paper towels underneath so they can drain, then sprinkle cookies with
colored sprinkles. Let the cookies dry for 24 hours before storing them.


 

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