Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar and baking powder: gradually add shortening and extracts until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff). Roll dough into 1-in. balls. Place on ungreased baking sheets. Bake at 350 for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers. Yield: about 7 dozen. Recipe by: Taste of Home, Gloria Cracchiolo, Newburgh, New York
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3169g)|
|Recipe Makes: 1|
|Calories from Fat: 2701 (36%)|
|Amt Per Serving||% DV|
|Total Fat 300.1g||400 %|
|Saturated Fat 107.1g||535 %|
|Monounsaturated Fat 120.5g|
|Polyunsanturated Fat 38.6g|
|Cholesterol 6445.5mg||1983 %|
|Sodium 12361.7mg||426 %|
|Potassium 3198.4mg||84 %|
|Total Carbohydrate 942.6g||277 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 925.1g|
|Protein 258.9g||370 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7528
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.