ITALIAN COOKIES

Ingredients
For the cookie:

2 eggs
1¼ cups shortening
½ cup sugar
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
⅛ teaspoon kosher sea salt
For the glaze:
2 cups confectioner’s sugar
1 teaspoon almond extract
3 tablespoon heavy cream
⅛ teaspoon salt
Don’t forget the sprinkles!

Instructions :

Prepare a cookie sheet with a silicon baking mat or parchment paper.

Whisk eggs, shortening, sugar, and almond extract in a large bowl.

Add flour, baking powder, and salt. Stir to combine.

Using a one tablespoon scoop, measure then roll between your palms – 24 cookie balls. Place on the prepared cookie sheet, leaving 2 inches of space between them.

Freeze for 20 minutes.

Before freezer time is up, preheat oven to 350°F.

Place the cookie sheet in the preheated oven and bake for about 9 minutes. Oven times may vary. The cookies will be done when the bottoms are slightly browned but the tops are still white.

Transfer the baked cookies on to the cooling rack.

Time to make the glaze! Warm the heavy cream for a few seconds in the microwave. Combine confectioners’ sugar, almond extract, warm heavy cream, and salt in a medium-sized bowl. (For the glaze, sift the confectioner’s sugar when measuring? Don’t make it too far in advance because It sets up as it sits. You could try warming the heavy whipping cream a bit or adding a tablespoon more at a time if it seems too thick, but it will get very runny very quickly. I found that three tablespoons mixed in JUST before it was time to dip was the right ratio and timing.)
Once the cookies are completely cooled, dip the top of each cookie into the prepared glaze. Then drop sprinkles over the glazed top.

Enjoy !!!

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