For Every Season

There is a cookie!

For Christmas

For Easter

For Halloween!

They're Italian Sprinkle Cookies

or

Angeletti

Really a Christmas Cookie

But you could translate that into a

"Holiday" Cookie

And what better holiday

than

Easter

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!)

ITALIAN SPRINKLE COOKIES

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

GLAZE:

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.