▢2 eggs ▢6 Tbsp vegetable oil ▢1/2 cup sugar ▢1 tsp almond, anise, or vanilla extract ▢2 cups all-purpose flour ▢2 tsp baking powder ▢1 pinch salt Glaze ▢2 cups powdered sugar ▢1 tsp almond extract, or vanilla extract ▢1 pinch salt ▢3-4 Tbsp cream or milk, warmed
Whisk together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
Roll dough by tablespoonfuls into balls.
Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
Bake at 350° for about 9 minutes, or till the tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
Dip the tops of the cookies in the glaze, then top with sprinkles.