Ingredients
6 large eggs, room temperature5 cups all-purpose flour2 cups confectioners’ sugar2 tablespoons plus 1-1/2 teaspoons baking powder1 cup shortening3 teaspoons almond extract1-1/2 teaspoons lemon extractGLAZE:3-3/4 cups confectioners’ sugar1/2 cup warm 2% milk1 teaspoon almond extract1 teaspoon vanilla extractColored sprinkles
Preparation
Using a heavy-duty mixer, beat 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 mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1-in. balls. Place 2 in. 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 confectioners’ sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 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.
