Italian Cookies

• 1.Preheat oven to 400°F (200°C)

• 2.In a large bowl cream shortening and sugar until light and fluffy. Beat in eggs and 2 teaspoons of almond essence.

• 3.Combine flour, baking powder and salt, gradually add to creamed shortening mixture and mix well.

• 4.Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet. Bake 8 - 10 minutes or until lightly browned. Remove to wire racks to cool.

FOR ICING:

• 5.In a small bowl, combine CARNATION Evaporated Milk, butter, remaining almond essence and confectioners’ sugar until smooth. Tint with food colouring if desired.

• 6.Dip tops of cookies in icing, allow excess to drop off. Sprinkle with coarse sugar if desired. Place on waxed paper, let stand until set. Serve immediately.