Recipe - Italian Spinach Mushroom And Mozzarella Wraps

6 Eggs
5 cup Allpurpose flour
2 cup Confectioners' sugar
2 tablespoon Plus 1One half teaspoons baking
powder
1 cup Shortening; melted
1 tablespoon Almond extract
1 One half teaspoon Lemon extract

GLAZE
One half cup Warm milk
1 teaspoon Almond extract
1 teaspoon Vanilla extract
1 Box; (1 pound)
; confectioners sugar
Colored sprinkles; (jimmies)

Using a heavyduty 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 beadlike texture is formed. Gradually add beaten eggs (dough will be
stiff). Roll dough into 1in. 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

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