Servings: About 5 Dozen

Cookie: subheading: Cookie:
3⁄ 4 cup Sugar 3⁄ 4 cup Sugar
3 large Eggs 3 large Eggs
3⁄ 4 cup Unsalted Butter 3⁄ 4 cup Unsalted Butter
3 teaspoons Baking Powder 3 teaspoons Baking Powder
2 teaspoons Almond Extract, (can substitute anise, lemon or other flavoring of your choice) 2 teaspoons Almond Extract, (can substitute anise, lemon or other flavoring of your choice)
1⁄ 2 teaspoon Kosher Salt, (if using table salt cut amount in half) 1⁄ 2 teaspoon Kosher Salt, (if using table salt cut amount in half)
3 cups All-Purpose Flour 3 cups All-Purpose Flour
Glaze: subheading: Glaze:
1 1⁄ 2 cups Powdered Sugar 1 1⁄ 2 cups Powdered Sugar
1 tablespoon Butter, softened 1 tablespoon Butter, softened
3⁄ 4 teaspoon Almond Extract, (or whatever flavoring you used in the cookie dough) 3⁄ 4 teaspoon Almond Extract, (or whatever flavoring you used in the cookie dough)
2 tablespoons Water 2 tablespoons Water
Colored Round Sprinkles Colored Round Sprinkles

Mix together sugar and eggs until pale yellow and doubled in volume.
Add in softened butter and mix until fluffy.
Mix in baking powder, almond extract (or other flavoring) and salt.
Add flour and beat together until mixture is semi-firm. Chill dough thoroughly.
Preheat oven to 350 degrees.
To Make Glaze: Mix together powdered sugar, butter, almond extract (or other flavoring) with just enough water to form a slightly thick glaze. You may need to use more or less. The warmth of the cookie will make the glaze slightly thinner.
Take a piece of dough about the size of a large marble and roll it out into a rope about 2 to 3 inches long. Fold it in half, twist and then place on a baking sheet.
Bake for 9 to 10 minutes. Cookie will be light colored but bottom will be golden brown.
Remove cookies from the oven and cool for just a minute. Dip tops in glaze and sprinkle with colored sprinkles. Place on parchment until glaze sets completely. Store in an airtight container.