Cooking Instructions:

Preheat your oven to 375°F (190°C) or 350°F (175°C) based on your recipe preference.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until well combined.

In a separate bowl, mix the vegetable oil, eggs, milk, and almond extract. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.

Using a small cookie scoop, portion out the dough and roll it into balls. Place them on a baking sheet lined with parchment paper, slightly flattening the tops of each cookie.

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the tops remain unbrowned. Remove from the oven and let them cool slightly.

While the cookies are still warm, prepare the glaze by combining powdered sugar, almond extract, and hot water or cream until you achieve a smooth consistency.

Dip each cookie in the glaze twice for ideal coverage, allowing excess to drip off before placing them back on the baking sheet. Immediately sprinkle with rainbow nonpareil sprinkles after the second dip. Fresh baking powder is essential for proper rise.

For best results, make sure to monitor your cookies closely while baking to prevent overbaking, which can lead to dryness.

Allow the cookies to cool completely before storing them in airtight containers. You can keep them at room temperature, or for longer storage, freeze them in a resealable bag with as much air removed as possible.

Enjoy your freshly baked Italian Christmas cookies!