These Italian Sprinkle Cookies (also known as Italian Wedding Cookies) are delicious, sweet, and soft cookies dunked into a sweet glaze and topped with colorful sprinkles. You'll be looking for any excuse to make and serve these sweet little bites.
In the bowl of a stand mixer, combine the flour, confectioners' sugar, and baking powder. Mix on low speed.
Gradually beat in the shortening, almond extract, and lemon extract until the mixture resembles fine crumbs.
In a small bowl, whisk together the eggs until light and foamy. Slowly add the beaten eggs to the flour and shortening mixture. The dough will be stiff.
Roll the dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
Bake for about 10-12 minutes. The tops of the cookies will remain white, and the bottoms will be slightly browned.
In a small bowl, make the glaze by whisking together the confectioners' sugar, milk, almond extract, vanilla extract, and a pinch of salt. Whisk until smooth.
As soon as you remove the cookies from the oven, glaze the cookies. Working in batches of about four cookies, add them to the bowl of glaze, turn them around with a fork, and then remove them from the glaze. Use the fork to place the cookies on a cooling rack to drain. Immediately top this set of cookies with sprinkles. Repeat with remaining cookies.
Once the cookies are cool and the glaze is set, pack in an airtight container.
When glazing your cookies, I recommend placing a piece of wax paper under your cooling rack to make for easy clean-up.