Italian Cookies

Ingredients

• 4 cups all-purpose flour
• 4 tsp. baking powder
• 3/4 cup I Can't Believe It's Not Butter!® Spread
• 1 cup sugar
• 6 eggs
• 2 tsp. vanilla extract
• 3 cups confectioners sugar
• 1/3 cup milk

Directions

1. Preheat oven to 375°.
2. Combine flour with baking powder in medium bowl; set aside.
3. Beat I Can't Believe It's Not Butter!® Spread with sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Gradually beat in flour mixture with mixer on low speed until a soft dough forms, scraping sides occasionally.
4. Drop dough, 1-1/2 inches apart on ungreased baking sheets using rounded teaspoonfuls. Roll each into a ball with lightly floured hands.
5. Bake 11 minutes or until bottoms are lightly golden. Remove from sheets and cool completely on wire racks.
6. Meanwhile, blend confectioners sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth, adding additional milk if needed to make a glaze. Dip in tops of cooled cookies to coat. Let dry on wire racks.

• *TIP: Place a sheet of waxed paper, aluminum foil or paper towel under each wire rack to catch glaze drippings.