You can totally make these by yourself but these are also the perfect cookies to make if you have little helpers in the kitchen (and when I say little, I'm referring to children, or your 5'3" wife :-) ), particularly for the coating and sprinkling process!
First preheat oven to 350 degrees.Next drop 6 extra large eggs into bowl of electric mixer (this is one of the times I particularly love my Kitchen Aid!). Beat eggs on high for about 5 minutes until light and foamy, then set bowl aside. The left side picture is how they start out and the right picture shows what it looks like after 5 minutes.
Bake for about 13 minutes. The tops should be slightly firm (not soft to the touch) but will not brown so be careful not to overcook! The bottoms will brown slightly. When I make these I keep a rotation going with a second cookie sheet ready to throw in the oven so I can keep the process moving.
ITALIAN SPRINKLE COOKIES RECIPE
6 XL eggs
5 cups all purpose flour
2 cups confectioners sugar (powdered sugar)
2 tablespoons PLUS 1 1/2 teaspoons baking powder
1 cup shortening, melted
1 tablespoon almond extract (yes, that was tablespoon!)
1 1/2 teaspoons lemon extract
1/2 cup milk, warmed
1 teaspoon almond extract
1 teaspoon vanilla extract
1 lb confectioners sugar (powdered sugar)
Colored sprinkles (about 3/4 cup)
Preheat oven to 350 degrees. Next drop 6 extra large eggs into bowl of electric mixer. Beat eggs on high for about 5 minutes until light and foamy, then set bowl aside.
In another large bowl, stir together the flour, sugar, and baking powder. In a small pan, melt the shortening and then remove from heat. Then add the extracts to the shortening. BE CAREFUL, it will splatter a bit which is why you do it off the heat!
Add the shortening/extract blend to the powdered mixture. Mix until it gets coarse and crumbly. Gradually add the beaten eggs to the bowl and mix by hand.
Use a small ice scream scoop to drop them onto the ungreased cookie sheet. Bake for about 13 minutes. The tops should be slightly firm (not soft to the touch) but will not brown so be careful not to overcook! The bottoms will brown slightly. When I make these I keep a rotation going with a second cookie sheet ready to throw in the oven so I can keep the process moving.
In the meantime, make the glaze. Combine the milk and extracts in a medium size bowl. Add the powdered sugar and whisk thoroughly until there are no lumps and then set aside. Get your sprinkles, icing, and a cookie rack placed over a cookie sheet ready so you can finish topping process when cookies are finished baking.
When cookies are done cooking, invert the tops of the cookies one by one directly into the glaze bath and then place top side up on the cookie rack. The excess icing will drip off onto the cookie sheet below. Then top with the sprinkles quickly so they adhere to the icing. You need to move quickly on this process as the icing starts to set quickly and if you wait too long the sprinkles will just bounce off instead of adhering.
Finish process with the rest of the cookies and place on serving dish when done. Let air dry for 24 hours before storing in an airtight container. Last step, devour all cookies!!!