This week's lesson

Let's just say I was baked under the table by a little old lady, okay? In the hot kitchen I wilted while my baking mentor merely glowed. I'm sure I ate more of these cookies than we had left for the bakery racks, but here are the recipes. They're all good...

Sprinkle Cookies

Dough:

6 eggs5 cups all-purpose flour2 cups confectioners' sugar2 tablespoons baking powder1 1/2 teaspoon baking powder1 cup melted butter11/2 tablespoon almond extract1 1/2 teaspoon lemon extract
2 teaspoons lemon zest

Glaze:
1/2 cup warm milk1 1/2 teaspoon almond extract
1 teaspoon vanilla extract1 (1-lb) box confectioners' sugarColored sprinkles (jimmies)
Beat eggs until light and foamy, about 5 minutes. Set aside.

In a separate bowl, combine flour, sugar and baking powder. Add shortening and extracts. Gradually add beaten eggs and mix until stiff dough forms. Roll dough into 1" balls. Place on ungreased baking sheets and place in preheated 350 degree oven for 12 minutes.
Combine all glaze ingredients in small bowl. Dip warm cookies into glaze, top with sprinkles. Allow to set on wire racks overnight.

Hazelnut Puffs

1 cup softened butter
1 1/2 cups confectioners' sugar, divided
1 tablespoon milk or cream
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup finely chopped hazelnuts or filberts

Cream butter with 1/2 cup of the confectioners' sugar until light and fluffy. Add milk or cream and vanilla. Mix well, then gradually add flour and hazelnuts. Again, mix well. Chill until dough gets firm, about 30 to 45 minutes.

Shape dough into 1" balls. Place on ungreased cookie sheet, then place in preheated 375° oven for 12 minutes. Transfer to wire racks to cool for 10 minutes, then roll in remaining 1 cup confectioners' sugar.

Thumb Cookies

8 oz. softened cream cheese
3/4 cup softened butter
1 cup powdered sugar
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup pecans
1/2 tsp vanilla
fruit preserves

Mix cream cheese, butter and sugar until well blended. Add flour and soda; mix well. Add vanilla and pecans and mix well. Chill dough for 45 minutes, then shape into 1" balls.

Place on ungreased cookie sheet. Indent centers; fill with about 1 teaspoon preserves. Bake at 350° 14 to 16 minutes or until light golden brown. Cool on wire rack.