Ingredients
The following ingredients have 24 Servings
- 3 cups unbleached (all-purpose flour)
- 2 teaspoons baking powder
- 1 1/4 cup granulated sugar
- 1 cup 2 sticks salted butter, cold & cut into chunks
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- colorful candy sprinkles
Instruction
- Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, blend the sugar and butter until light and fluffy, about 2 min. Add the egg and extracts and mix to fully incorporate.
- Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over beat.
- The dough is a bit crumbly; Add desired amount of sprinkles into the dough, reserving some for sprinkling on top of each cookie if desired. Use your hands to work dough into a smooth ball. Cover tightly with cling wrap and chill at least 30 minutes or until ready to use.
- Form dough into heaping 1 TB balls. Press down to flatten each ball a bit (into a thick disc.) Add more sprinkles to the tops of each cookie, if desired. Bake 9-10 min or until puffy and golden. Cool completely. Store in airtight container for up to 5 days.
