From the kitchen of Stephanie Knewasser
Beat:
3 eggs
Beat until light & fluffy, about 5 min.
Set aside.
Cream:
1/2 c Crisco
2 tsp almond extract
1 tsp lemon extract
Add:
2 1/2 c flour
1 c confectioner sugar
1 Tbsp plus 3/4 tsp b. powder
Gradually add the beaten eggs while mixing the dry ingredients.
Roll dough into balls.
Place on ungreased sheets.
Bake @ 350 for 13 minutes.
The cookies will poof as they bake.
Glaze:
2 Tbsp milk, warmed
1/4 tsp almond extract
1/4 tsp vanilla extract
1 c confectioner sugar
Stir glaze until smooth.
Dip a few cookie tops into glaze.
Quickly sprinkle with sprinkles.
If the sprinkles aren’t sticking, it’s because the glaze dried.
Let dry 24 hr before storing in airtight container.
Makes 45 cookies.
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