Italian Sprinkle Cookies

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.