NONNIE'S ITALIAN SPRINKLE COOKIES

JENNIFER MERRITT — ONE WORKPLACE

My Nonnie was the best baker and made these cookies for every family gathering. They were always a huge hit, and for years, she wouldn’t share the recipe but would happily whip up a batch of them when her grandchildren stopped by for an afternoon. We’d stand on a stool in her tiny kitchen in North Beach and watch in awe as she worked, never measuring anything. Years later, all seven of us grandkids begged her to share the recipe so we could start the same tradition of baking with our kids for family gatherings. She finally gave in and we’ve all been trying to perfect our cookies for years, never quite making them as delicious as hers. We realized, her cookies must have had an extra pinch of love in them.

INSTRUCTIONS
Whisk together eggs, oil, sugar, and extract in a mixing bowl.

Stir in flour, baking powder, and salt.

Roll dough by tablespoonfuls into balls.

Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.

Bake at 350°F for about 9 minutes, or till the tops are set.

Bottoms will be lightly browned, but tops should still be white.

Remove cookies to cooling racks and cool completely.

For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.

Dip the tops of the cookies in the glaze, then top with sprinkles.

PREP TIME: 30 minutes
COOK TIME: 30-50 minutes
ser: 1 hour, 30 minutes

INGREDIENTS

Cookies

2 eggs

6 tablespoons vegetable oil

1/2 cup sugar

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1 pinch salt

Glaze

2 cups powdered sugar

1 teaspoon vanilla extract

1 pinch salt

3-4 tablespoons heavy cream, warmed


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