Soft Italian Amarettti Cookies

SOFT ITALIAN AMARETTI COOKIES

YIELD: 3 dozen | PREP TIME: 10 minutes | COOK TIME: 12 minutes | COOLING TIME: 20 minutes | TOTAL TIME: 42 minutes

Ingredients:

COOKIES

3 eggs

4 teaspoons baking powder
2 teaspoons almond extract
1 teaspoon vanilla extract 
¾ cups granulated sugar
4 cups all-purpose flour

¾ cup butter, melted
½ cup milk

ALMOND GLAZE

2 cups confectioners' sugar
3-4 tablespoons half and half, or milk
1 teaspoon almond extract

Directions:

Preheat oven to 350°F. Layer a baking sheet with parchment paper. Set aside.

In a medium mixing bowl, combine the eggs, baking powder, extracts, and sugar and mix. Add the flour, one cup at a time, and parts of the melted butter and milk with each addition of flour. Mix until the dough comes together. The dough should be slightly stickier than regular cookie dough. 

Roll tablespoon-sized balls of dough, or if dough is too sticky, use a cookie dough scoop. Smooth the balls of dough as best as possible to get round cookies. Place balls of dough onto the prepared baking sheet and bake for 12-14 minutes. 


Prepare the glaze by combining all of the ingredients in a small bowl and mix with a spoon until glaze is very smooth with no clumps. 

Allow cookies to cool completely, then dip the tops of the cookies in the glaze and set onto a raised wire rack so the glaze can drip and coat the cookies. Sprinkle cookies with rainbow sprinkles. 

Recipe adapted from The Apron Archives. 

Store in an airtight container at room temperature for up to 1 week.