Angeletti

makes 3 dozen

8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

glaze
1 1/3 cups powdered sugar
2 tablespoons milk or water
1/2 teaspoon vanilla extract
sprinkles for decoration

Heat oven to 375°F.
Line a baking sheet with parchment.
Whisk butter, granulated sugar, vanilla, and eggs together.
Add in flour, baking powder, and salt and mix until just combined, do not overmix.
With floured hands, roll tablespoonfuls of dough into balls and place baking sheet, spacing about 2 inches apart.
Bake 7 to 8 minutes or until puffed and the bottoms are pale golden.
Transfer to a rack to cool completely.
Make the glaze by whisking powdered sugar, milk, and vanilla until the mixture forms a thick but pourable glaze, (add more milk if necessary.
Dip the top of each cookie into glaze. Place on wire rack, glazed side up.
Sprinkle with sprinkles.
Allow to set about 20 minutes.
Store the cookies in an airtight container at room temperature up to 5 days.