• Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silpats.

For the cookie dough:

• In a mixing bowl, beat the eggs until the are light and foamy (this should take about 5 minutes). Set aside.
  6 eggs
• In another mixing bowl, whisk together the flour, powdered sugar and baking powder. Stir the oil, almond extract and vanilla extract into the flour mixture.
  5 cups flour, 2 cups powdered sugar, 2 1/2 tbsp baking powder, 1 cup oil, 1 tbsp almond extract, 1 1/2 tsp lemon extract
• Gradually add the beaten eggs and continue to mix until a soft dough forms. The dough will be a little sticky, but you should be able to roll it into a ball without it adhering to your hands.
• Roll the dough into 1" balls and place them about 2" apart on the prepared baking sheets.
• Bake the cookies in the preheated oven for 10-12 minutes or just until the edges begin to turn a light golden color.

For the glaze:

• While the cookies are baking, combine the milk, almond extract and vanilla extract in a large bowl. Add the powdered sugar and whisk until the glaze is smooth.
  1/2 cup warm milk, 1 tsp almond extract, 1 tsp vanilla extract, 3 3/4 cups powdered sugar
• As soon as the cookies are removed from oven, quickly immerse two or three at a time completely in the glaze. Remove with a slotted spoon or fork and place them on a wire rack to drain. Immediately top each cookie with sprinkles (do not wait or the glaze will begin to set and the sprinkles will not adhere to the cookie).
  colored sprinkles or colored sprinkling sugar
• Let the cookies dry on the rack for several hours (up to 24) before storing in an airtight container. The glaze should be completely dry with no sticky spots or any hint of moisture.