Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, October 20, 2013

For Every Season

There is a cookie!

For Christmas

For Easter

For Halloween!

They're Italian Sprinkle Cookies



Really a Christmas Cookie
But you could translate that into a
"Holiday" Cookie

And what better holiday
or Halloween?

They're a good little cookie
The perfect tea cookie!
and even good with coffee
(they are Italian after all!)

They go together easily
And really are good keepers
(if you can stay out of them!)


6 eggs
5 c. flour
2 c. powdered sugar
2 T. plus 1 1/2 t. baking powder
1 c. vegetable oil
1 T. almond extract
1 1/2 t. lemon extract


1/2 c. warm milk
1 t. almond extract
1 t. vanilla
3 1/4 c. powdered sugar
colored sprinkles

Preheat oven to 350

In a large bowl, beat the eggs until light and foamy, about 5 minutes.    Set aside.

In another bowl,  combine the flour, sugar and baking powder.    Stir in the oil and extracts.    Gradually add the eggs to the flour mixture.    The dough will be stiff.    Roll the dough into 1 inch balls (I use my smallest ice cream scoop to make sure the cookies were all the same size) and place on ungreased baking sheets.    Bake for 12 minutes or until the edges begin to brown.

Make the glaze:   In a large bowl, combine the milk and the almond and vanilla extracts.   Add the powdered sugar and whisk until a smooth glaze forms.

As soon as you remove the cookies from the oven, immerse two or three at a time in the glaze.    Remove with a slotted spoon and place on wire rack to drip.    Quickly sprinkle the top with colored sprinkles.   

Let the cookies dry 24 hours.   Store in airtight container.


Decor To Adore said...

These look SO yummy! I cannot wait to try them.

Deb said...

Easy enough. Thanks for the recipe, Martha.

Delvalina said...

Thanks for sharing.This will be fun to do! :)