Cookie:
1. Preheat oven to 350ºF.
2. Combine in the order listed in a food processor
or by hand.
3. Chill for one hour for ease in handling.
4. Roll into smooth, walnut-sized balls.
5.
Place on an ungreased cookie sheet.
6. Bake for 10 minutes. DO NOT brown.
7. Transfer from cookie
sheet to a cooling rack.
8. Cool thoroughly before glazing.
Glaze:
1. Combine the ingredients in a small bowl. Make more if you are messy like me! LOL! The mixture
will be the consistency of heavy cream and should glaze the top of each cookie without too much "runoff". You may tint the
glaze if you wish … yellow for lemon, etc.
2. Use a small knife or spoon to glaze the top of each cookie.
3. Glaze just a few at a time and then top with pastel sprinkles. If the glaze sets up, the sprinkles won’t
stick.
Additional Information:
Our family makes these with almond or lemon flavoring. Anise and vanilla are wonderful, but we have other recipes that
use those flavorings exclusively, so the lemon and almond are a nice change.
We use the multi-colored pastel sprinkles all the time but you can use red and green or blue and white for the holidays.
The word for these sprinkles in Italian translates as "hundreds and thousands" which is exactly what you’ll be cleaning
from you countertops and floors if you’re not careful! LOL!
These cookies may be frozen unglazed or glazed WITHOUT sprinkles. Sprinkles can’t be easily added later so freezing
unglazed is the best option. Reason? The color in the sprinkles will "bleed" together, resulting in a soggy-looking cookie.
They taste great but the presentation suffers! … Big time! LOL!
