The Christmas Sprinkle Cookies. These are so easy and so good. They’re a staple at any get-together in my family.
What I love most about this recipe is that it makes a LOT of cookies—well over 100—and they keep very well stored airtight.
Another plus-they can be frozen-glaze and all….they do beautifully!
SERVING: Makes 36 cookies
FOR THE COOKIES:
- ½ cups Butter Or Margarine
- ¼ cups Vegetable Shortening
- ¾ cups Granulated Sugar
- 4 whole Eggs
- 2 teaspoons Anise Extract (can Use Vanilla Or Lemon Extract Instead)
- 3 cups All-purpose Flour
- 5 teaspoons Baking Powder
- ½ teaspoons Salt
FOR THE GLAZE:
- 2 cups Confectioners Sugar (Sifted)
- 2 Tablespoons (Up To 4 Tbsp.) Milk
For the cookies:
- Melt butter and shortening together.
- Add the sugar; mix well.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the anise extract.
- Sift or whisk together flour, baking powder and salt.
- Add to creamed mixture gradually.
- If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but the dough should still be very soft.
- Roll dough in small balls (these tend to REALLY puff up with all the baking powder in them!) and place on ungreased cookie sheets.
- Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
- Remove cookies to wire rack and cool completely before glazing.
For the glaze:
- Mix milk gradually into confectioner’s sugar to make a thick glaze… make sure to keep it on the thick side.
- Dip top of each cookie into glaze.
- Sprinkle with colored jimmies or nonpareils while glaze is still wet. (I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.)
- Makes a lot of cookies, depending on how large you roll them.
- I usually roll the dough into 1/2- 3/4-inch balls. I get about 100 cookies from one batch when I roll them this size.