Italian Cookies (Print Version)

# Ingredients:

01 - ½ cup soft salted butter.
02 - 2¾ teaspoons almond extract.
03 - 3 big eggs.
04 - ½ cup plain sugar.
05 - 2 and ¼ cups regular flour.
06 - 1 teaspoon almond flavoring.
07 - A couple of tablespoons of milk (2-3).
08 - Sprinkles (nonpareils).
09 - 1½ teaspoons baking powder.
10 - 2 cups powdered sugar.

# Instructions:

01 - Stir baking powder into the flour in a small container. Leave it for later.
02 - Whip butter until creamy. Toss in sugar, extract, and eggs, stirring until mixed (it'll look lumpy).
03 - Combine wet and dry ingredients. Don’t overdo it! Then pop dough in the fridge for an hour.
04 - Use a small scoop or a spoon to make dough balls. Space them an inch apart on parchment paper.
05 - Bake at 350°F for 8-10 minutes. Cookies should look set—don’t overdo it! Let them cool fully.
06 - Slowly mix milk with powdered sugar until you’ve got a thick glaze. Add a bit of flavor.
07 - Dip the cooled cookies in the icing. Let them drip dry on a rack and sprinkle immediately.

# Notes:

01 - Chill the dough every time you're not using it.
02 - Overcooking dries them out, so keep an eye on them!
03 - Vanilla or anise can work in place of almond extract.

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