Description
Experience the melt-in-your-mouth joy of these traditional, soft, and pillowy Italian cookies. Infused with sweet almond flavor and finished with a double-dipped glaze and festive sprinkles, they are the perfect addition to any holiday platter.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 3 large eggs
- 1 tablespoon almond extract
- 3 cups powdered sugar (for glaze)
- 1/4 cup milk or water (for glaze)
- Rainbow nonpareils
Instructions
- Preheat your oven to 375ºF (190ºC) and line your baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking powder, and granulated sugar, then create a well in the center of the mixture.
- Pour the vegetable oil, milk, almond extract, and eggs into the well and mix with a wooden spoon until the dough is smooth and uniform.
- Use a small cookie scoop to grab 1-inch balls of dough and place them on the sheets with about an inch of space between them.
- Bake for 8 to 10 minutes until the cookies are set and pale; they should not brown on top.
- Whisk the glaze ingredients until thick and smooth, then dip the warm cookies once to seal them and a second time after they have cooled slightly for an opaque look.
- Apply the rainbow nonpareils immediately after the second dip before the glaze sets.
Notes
To ensure the most tender texture, be careful not to overwork the dough once the wet and dry ingredients are combined. If your glaze seems too thin, simply whisk in more powdered sugar a tablespoon at a time until it reaches a molasses-like consistency that clings to the cookies.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian