It's never too easy to start planning for Christmas baking. I found this recipe in the Best of 2015 recipes from Taste of Home.
6 eggs
5 C. flour
2 C. confectioners sugar
2 tbsp. plus 1 1/2 tsp. baking powder
1 C. shortening
3 tsp. almond extract
1 1/2 tsp. lemon extract
Glaze:
3 3/4 C. confectioners sugar
1/2 C. warm milk
1 tsp. almond extract
1 tsp. vanilla extract
Colored sprinkles
Using a heavy duty mixer, beat the 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 the mixture resembles fine crumbs. Gradually add beaten eggs; dough will be stiff.
Roll cookie dough into 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees for 12-14 minutes. The tops of the cookies will not brown but the 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 slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in an airtight container.
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