Ingredients
The following ingredients have 24 Servings
- ¾ cup (170g) unsalted butter ((or butter flavored Crisco or vegan butter sticks))
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups (248g) all purpose flour
- 1 cup sprinkles ((any color for any holiday or use rainbow))
- 8 ounces (226g) baking chocolate (white or semi-sweet, optional)
Instruction
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Cream shortening or butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla and almond extracts until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the sprinkles. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
- Scoop balls of cookie dough 2 Tablespoons each, and place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
- If desired: melt chocolate in a microwave safe bowl on 50% power in 30 second increments until melted and smooth. Dip the bottoms of the cookies into the chocolate and place on a wax paper lined cookie sheet. Chill to set.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
