ITALIAN COOKIES

 These Italian Cookies that Friend and Cafe Treats Baker Mary made for the Cafe Treats last Sunday were the prettiest treat we had to offer. With the glaze and sprinkles they were very festive and inviting for the children and for the adults. I heard "yum" after several took their first bite.

If you use a 1-1/2 tablespoon to form the balls, the recipe only makes about eighteen cookies, so Mary doubled the recipe to have three dozen cookies for the Cafe.

Except for the wait time to chill the dough, the cookies go together easily and quickly. You could use the chill time to clean up most of your kitchen items you used to prepare the dough if you wanted to. The end result is a deliciously, pretty cookie.

PRINT RECIPE.

ITALIAN COOKIES

2       large eggs

7       tablespoons oil

1/2    cup sugar

1       teaspoon almond extract (or vanilla extract)

2       cups flour

1-1/2 teaspoons baking powder

1/4    teaspoon salt

*       *       *       *       *

Glaze

1-1/2 cups powdered sugar

1/2    teaspoon almond extract (or vanilla extract)

4       tablespoons milk

1/8    teaspoon salt

sprinkles

Whisk the eggs, oil, sugar, and extract together in a large bowl.

Stir in the flour, baking powder, and salt to form a dough.

Divide the dough into 18 sections (about 1-1/2 tablespoons each - use a 1-1/2 tablespoon cookie scoop) and roll balls of dough for at least an hour. (You can also freeze for 20 minutes instead.)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

Place cold dough balls on the cookie sheets and bake for 8 to 10 minutes only, or until the tops are set. The tops of the cookies should still be white. Do not overbake.

Carefully remove cookies from the oven and allow to cool completely.

Prepare the glaze by combining all the ingredients except the sprinkles in a small bowl and whisk until smooth and combined. 

Dip the tops of the cookies in the glaze, then top with sprinkles.