Anginettes Or Orange Juice Cookies - cooking recipe

Ingredients

3 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup Crisco
2 eggs
1 teaspoon lemon extract (your preference) or 1 teaspoon anise extract (your preference)
1/2 cup orange juice
Glaze
1 tablespoon butter
4 cups confectioners' sugar
2 tablespoons milk
2 tablespoons orange juice
1 teaspoon lemon extract (your preference) or 1 teaspoon anise extract (your preference)
candy sprinkles, for shaking over cookies

Preparation

Cream crisco and sugar until well blended, add eggs, mix well, then the extract & orange juice,blend in, then add the baking powder and baking soda, mixing well, finally adding the flour mixing well. Bake at 450 degrees. Preheat oven prior to baking. Bake for 5-6 minutes. Can leave in a minute longer for a very slightly browned cookie. Do Not Overbake, or they will be no good, as this is not a moist type of cookie.
Drop by teaspoonful fairly closely set, as they do not really expand out. Depending upon \"your teaspoonful size\" you will get several dozen of these. Or you can roll pscs. into small logs and then spiral.
Glaze:
Melt the butter in medium pan, adding all the other ingredients, whisking until sugar melts and it is heated through. Consistency should not be too loose nor too thick, should coat cookie evenly without a great deal of dripping. You can add additional small amounts of confectioners sugar if necessary to thicken a bit more.
Apply glaze with spoon or dipping into the pan, and immediately sprinkle with the colored sprinkles. Let Dry.
Note: I have on many occasions added an extra teaspoon of extract and a tad bit more of orange juice to both the cookie mix and the glaze for extra flavor. Hope you enjoy this little bit of Italian flavor!