Italian Christmas Cookies

Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar, mixing until light and fluffy.

Add the almond extract. Then, add eggs, one at a time, until combined, mixing well after each addition.

Gradually add the dry ingredients to the wet mixture, scraping down the sides of the bowl as needed. Mix until the dough comes together.

Once the dough has formed, use your hands to roll it into 1-inch balls. Place the dough balls onto the lined baking sheet. Refrigerate for 1 hour.

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Place the chilled cookie dough balls onto the lined baking sheets, leaving 1-2 inches of space between each cookie.

Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool completely.

While the cookies are cooling, prepare the glaze. In a small bowl, combine the confectioners' sugar, 2 tablespoons milk, and almond extract. Mix until the glaze is smooth and well combined. Add more milk as needed until the glaze reaches your desired consistency.

Once the cookies are fully cooled, dip the top of each cookie into the glaze and immediately sprinkle them with Christmas sprinkles (nonpareils).

Set aside to set completely.