Italian Cookies

1/2 c butter
1/4 c shortening
3/4 c sugar
4 eggs
3 c flour
5 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract (or anise or lemon)

Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but dough should be very soft. Roll dough in small balls and place them on ungreased cookie sheets. Bake at 375 for 8-10 minutes. The bottom should be lightly browned but the tops should remain light. Remove cookies to wire rack and cool completely before glazing.

Glaze:
Mix milk gradually into powdered sugar to make a thick glaze. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpariels while glaze is still wet.

Makes a lot of cookies, depending on how large you roll them. 3/4" balls will yield about 100 cookies.