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 glazy 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.
Let us see how to make Italian Sprinkle Cookies
- 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
- Sugar balls – ¼ cup
Beat egg until light and foamy and set aside. Beat sugar and butter till sugar dissolves. Add flour, baking powder, lime juice and almond essence in the sugar butter mixture and mix until the mixture resembles fine crumbs. Gradually add beaten eggs until the dough will be stiff. Refrigerate 20 minutes. Roll the dough into equal size balls and place 1 inch apart on greased baking tray. Bake at 180 degree for 12 to14 minutes. 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). 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. Immediately sprinkle sugar balls and allow it to dry. Dry completely before storing in an air tight container.
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 glazy look will be found in the cookies.