ITALIAN CHRISTMAS COOKIES

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My cousin Andrea called me the other day and asked me if I could make her cookies for a cookie exchange she had this week. I came across a recipe for Italian Christmas Cookies in my new Taste of Home Christmas Country Style magazine. They looked like a fun cookie and sounded really delicious with the almond and lemon extract in the cookie dough. I set out to make them and found they were super easy to put together also! If you looking for a fancy looking cookie that tastes great and isn’t too hard to make, look no further!

Ingredients

6 eggs
5 cups all purpose flour
2 cups confectioner’s sugar
2 tablespoons plus 1-1/2 teaspoon baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
Glaze
3-3/4 cups confectioner’s sugar
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
colored sprinkles

Instructions

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, confectioners’ 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 baking sheets. Bake at 350 for 12-14 minutes (tops of the 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.
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for full instruction please see : hwww.grumpyshoneybunch.com