From the kitchen of Stephanie Knewasser.  This
recipe was in a
Taste of Home publication.  It's an airy
almond cookie.
Beat until light & fluffy, about 5 min.
Add:
2 1/2 c flour
1 c confectioner sugar
1 Tbsp plus 3/4 tsp b. powder
1/2 c oil
2 tsp almond extract
3/4 tsp lemon extract
Mix well on low until it clumps together.
It will be oily.
Roll dough into balls.
Place on ungreased sheets.
Bake @ 350 for 13 minutes.

Glaze:  
1/4 c milk, warmed
1/2  tsp almond extract
1/2 tsp vanilla extract
1 3/4 c plus 2 Tbsp confectioner sugar

Stir glaze until smooth.
Dip* cookie tops into glaze.
Quickly sprinkle with
colored jimmies.**
Let dry 24 hr before storing in airtight container.

Makes 45 cookies.

* Use a fork or spoon to help control
the cookie while dipping.

** This uses an entire jar of jimmies!
Angeletti Cookies
Angeletti Cookies
Raw.  They are oily.
"At the touch of love everyone
becomes a poet."
Baked.  They may
crack.
Using a fork to dunk in
glaze.
Coated in glaze.
Christmas.