ITALIAN COOKIE GLAZE RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Steps:

• For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, vanilla extract and almond extract on medium until smooth and fluffy, about 2 minutes. Add the eggs and beat until combined. (The batter will look separated.) With the mixer on low, gradually add the flour, baking powder and salt. Beat until all of the dry ingredients are incorporated. Wrap the dough tightly in plastic wrap and chill for at least 1 hour or up to 4 hours. Preheat the oven to 350°F. Shape the dough into about 36, 1-inch balls (lightly dusting hands with flour, as needed) and place on 2 parchment-lined baking sheets, spacing each at least 1-inch apart. Or, if desired, roll each dough ball between your hands (lightly dusting in flour if needed) into a 4-inch long log and coil each piece into a mound. Bake the cookies until set and very lightly browned on the bottom, 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Dip the top of each cookie in the glaze, allowing the excess to drip off and then sprinkle with the Jimmy sprinkles. Let the cookies stand until the glaze hardens, about 30 minutes.