Italian Sprinkle Cookies

6 eggs
5 cups flour
2 cups confectioner’s sugar
2 Tbsp plus 1 ½ tsp baking powder
1 cup shortening
3 tsp almond extract
1 ½ tsp lemon extract

GLAZE:

3 ¾ cups confectioner’s sugar
½ cup warm milk
1 tsp almond extract
1 tsp vanilla
colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes. Set aside. In a large mixing bowl, combine the flour, confectioner’s 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-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes (tops of cookies will not brown, but bottoms should brown slightly).

Meanwhile, in a small bowl, combine the confectioner’s 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 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. Makes about 7 dozen.