INGREDIENTS
- 3 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 8 tbsp unsalted butter softened
- 1 tsp vanilla extract
- 2 tsp almond extract
- 3 eggs room temperature
COOKIE GLAZE
- 1 cup powdered sugar
- 3 tbsp milk or cream
- 1 tsp almond extract vanilla extract or lemon juice can be substituted
- liquid food colouring for decorating
- sprinkles for decorating
DIRECTIONS
Preheat the oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the all purpose flour, salt and baking powder.
In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar and both the vanilla and almond extracts and beat on medium high speed until the mixture is light and fluffy.
Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.
Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.
Use a medium cookie scoop (about 1 ½ tbsp of cookie dough) and use your hands to shape into balls. Place the balls about an inch apart on the prepared baking sheets.
Bake for 12 to 15 minutes or until an inserted toothpick comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring to a cooling rack. Let cookies cool completely before glazing.
ITALIAN COOKIES GLAZE
Whisk together the powdered sugar, milk and almond extract in a small bowl until smooth and no lumps remain.
Divide the glaze equally into 3 bowls (or however many colours you want) and tint with food colouring.
Carefully dip the cooled cookies in the glaze and decorate with sprinkles.
Allow them to set up on a plate before serving.
TIP: Try double dipping the cookies for a deeper glaze colour.
