Italian Christmas Cookies and The Butterfly Award

Before we get to those yummy cookies, I have some other things to share with you. Many of you have asked me how my mother-in-law is doing. She is still in the hospital, still 2 hours away, but is improving. She sounds stronger and has started rehab. She is not able to walk on her own yet, but will be able to in time. Her balance is off since the stroke. She can move her legs and arms while sitting in the bed but has had a hard time getting her right foot to go where she tells it to. She has been a hoot when we visit her. She has that "sarcastic comeback" a few times and really gives us a chuckle. So while it is unfortunate she had to go through what she did, we are lucky she is where she is at and is going to improve. She can't come home for a while yet, but as long a she is getting better, that is all that matters. Thank you to all of you for your well wishes!

My cousin Andrea called me the other day and asked me if I could make her cookies for a cookie exchange she had this week. I had just seen a recipe for Italian Sprinkle Cookies in my new Taste of Home Christmas Country Style magazine. They looked like a fun cookie and sounded really delicious with the almond and lemon extract in the cookie dough. I set out to make them and found they were super easy to put together also! If you looking for a fancy looking cookie that tastes great and isn't too hard to make, look no further!

Italian Sprinkle Cookies
Taste of Home Christmas Country Style, 2008

6 eggs
5 cups all purpose flour
2 cups confectioner's sugar
2 tablespoons plus 1-1/2 teaspoon baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoon lemon extract

Glaze:
3-3/4 cups confectioner's sugar
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored Sprinkles

Using a heavy-dut mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside in a large mixing bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).

Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).

Meanwhile, in a small bowl, combine the confectioner's sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs. Place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: About 7 dozen.

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I recently received an award from Nicole of Test Kitchen Recipes. She awarded me with the Butterfly Award - for the coolest blog I ever know. :0)

I am passing this award on to a few of my favorite blogs to read:

Cory of Zesty Cook. He always has some of the greatest looking recipes! He has a recent post on stuffed mushrooms and I am now dying to try them! (p.s. edit - when I gave this to Cory I wasn't thinking about butterflies being girlish - I was thinking of cool blogs!)

Debbie of The Friday Friends. Debbie was just saying in one of her recentn posts that she doesn't win anything. Well, this isn't' a tangible prize, but it is a prize nonetheless and she deserves it totally! Check her blog out for some interesting tidbits and great recipes!

Robin Sue of Big Red Kitchen. She has some awesome recipes. Check out her recent post on Pumpkin Rolls, they are super drool worthy!!