Italian cake


°4 eggs
°1 cup sugar
°Half a cup of butter
°2 tsp. vanilla
°3½ cups flour
°4 teaspoons baking powder
°2 cups sifted confectioners' sugar
°2 tsp. vanilla
°6 teaspoons. Water


Sift the flour and baking powder into a bowl, and set aside.
In a large bowl, whisk together butter and sugar.
Add eggs, one at a time, and mix well. Mix the vanilla. Add flour mixture.
Knead until the dough is smooth and not sticky, add more flour if necessary.
Chill for an hour.
Cut a small amount of dough and roll it out on a floured surface into 6-inch strips.
Roll it into shape and place on buttered cookie sheets.
Bake at 375 degrees for 8-10 minutes (the bottom should be light brown but the tops should still be light).
Remove cookies to wire rack and cool completely before glazing.
Combine garnishing ingredients in a bowl until smooth. You want it thicker than thin, but still liquid.
Dip the top of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip onto the sides of the cookie.
Place sprinkles on top of them, while the glaze is still wet.

Enjoy !