Italian Sprinkle Cookies

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 degrees F 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.