Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 cup shortening ((Crisco))
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon lemon extract
  • 2 cups confectioners' sugar
  • 1/3 cup whole milk (warmed)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • colored nonpareils

Instruction

  • Begin by preheating your oven to 350 degrees F.
  • In the bowl of a stand mixer, combine the flour, confectioners' sugar, and baking powder. Mix on low speed.
  • Gradually beat in the shortening, almond extract, and lemon extract until the mixture resembles fine crumbs.
  • In a small bowl, whisk together the eggs until light and foamy. Slowly add the beaten eggs to the flour and shortening mixture. The dough will be stiff.
  • Roll the dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
  • Bake for about 10-12 minutes. The tops of the cookies will remain white, and the bottoms will be slightly browned.
  • In a small bowl, make the glaze by whisking together the confectioners' sugar, milk, almond extract, vanilla extract, and a pinch of salt. Whisk until smooth.
  • As soon as you remove the cookies from the oven, glaze the cookies. Working in batches of about four cookies, add them to the bowl of glaze, turn them around with a fork, and then remove them from the glaze. Use the fork to place the cookies on a cooling rack to drain. Immediately top this set of cookies with sprinkles. Repeat with remaining cookies.
  • Once the cookies are cool and the glaze is set, pack in an airtight container.