Italian Sprinkle Cookies
Italian Sprinkle Cookies Recipe / Cookie Recipe for Christmas
I saw Italian Sprinkle Cookies in Taste of home three days back. All the ingredients mentioned were easily available in my pantry. So I decided to make this recipe. I reduce the ingredient to one cup and made. My glaze is little watery. So the glassy look is not found in my cookies. Almond essence gives nice aroma to the cookies. Taste also awesome. It is a good and easy recipe. You can dip the cookies in the glaze when it is hot. So you can dip fast.

Italian Sprinkle Cookies

Let us see how to make Italian Sprinkle Cookies
Recipe Source - Taste of Home
Preparation time - 40 minutes
Baking time - 12 to 15 minutes
Yield - 22 cookies
Ingredient:
Maida - 1 cup
Sugar - ¼ cup
Egg         - 1
Baking powder - ½ tblsp
Butter - ¼ cup
Almond essence - ½ tsp
Lemon juice - ¼ tsp
For glazing:
Powdered sugar - ¾ cup to 1 cup
Warm milk - 1/8 cup
Almond essence - ¼ tsp
Vanilla essence - ¼ tsp
Colored Sugar balls - ¼ cup
Method:
Beat egg until light and foamy and set aside. Beat sugar and butter till sugar dissolves.
Italian Sprinkle Cookies

Add flour, baking powder, lime juice and almond essence in the sugar butter mixture and mix until the mixture resembles fine crumbs.
Italian Sprinkle Cookies

Gradually add beaten eggs until the dough will be stiff. Refrigerate 30 minutes.

Italian Sprinkle Cookies

Roll the dough into equal size balls and place 1 inch apart on greased baking tray. Bake at 180 degree for 12 to14 minutes or bottom should brown slightly.

Italian Sprinkle Cookies

Mean while you make the glaze also. Add powdered sugar, almond essence, vanilla essence and warm milk in a bowl and mix it well with a spoon (without lumps).
Italian Sprinkle Cookies

As soon as cookies are removed from the oven, quickly dip two or three at a time in to glaze. Remove with a tong and place on a wire rack to drain.
Italian Sprinkle Cookies

Immediately sprinkle sugar balls and allow it to dry. Dry completely before storing in an air tight container.

Italian Sprinkle Cookies

Note:
I used ½ tblsp for even size of cookies.
If you find difficult to sprinkle sugar balls in the cookies, you can dip the cookies in the sugar ball.
Dry for 24 hours before storing.
You can add beaten egg little by little and knead the dough. Half egg is enough for one cup flour.
You can make the glaze thick then only the glassy look will be found in the cookies.
Add milk little by little while mixing for glaze.

Italian Sprinkle Cookies

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