Italian Sweet Cookie (Print Version)

# Ingredients:

01 - ½ cup room-temp salted butter.
02 - 3 large eggs.
03 - 2¼ cups plain flour.
04 - 2 teaspoons of baking powder.
05 - ½ cup white sugar.
06 - 1½ teaspoons almond extract.
07 - 2 to 3 tablespoons milk, your choice.
08 - 2 cups powdered sugar.
09 - 1 teaspoon almond extract.
10 - Colorful nonpareil sprinkles.

# Instructions:

01 - In a small bowl, mix baking powder with flour. Put it aside for later.
02 - Whip the butter until creamy. Stir in sugar, eggs, and almond extract. It'll look a bit lumpy—don't worry.
03 - Carefully add dry mix into the butter mixture until just mixed. Refrigerate dough for at least an hour.
04 - Scoop out dough with a spoon or small scoop. Form them into balls and place with space (about 1 inch) on a lined baking tray.
05 - Bake them at 350°F for about 8-10 minutes. They should feel set but not overdone. Cool fully after taking them out.
06 - Slowly mix powdered sugar with milk until you get a thick drizzle. Stir in almond extract too.
07 - Dip each cooled cookie into the icing, letting the excess drip off. While still tacky, sprinkle generously.

# Notes:

01 - Keep the dough cold between batches so it doesn't warm up.
02 - Baking too long dries them out, so keep an eye on them.
03 - Swap almond extract for anise or vanilla if you'd like.

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