I promise to give you an update on the Colorado Wildfires Bake Sale soon. I am still waiting on payment from just a couple people. As soon as I have that, I will draw for the raffle, and tally everything up. Did you miss the sale, and still want to help. Click over, and there are still ways to donate. It was a major success though, I can not thank you enough for your support!!
I am excited to let you know that I am now contributing to Culinary.net. They are an amazing website, with so many different recipes. Once a month, you can find me over there with a yummy new recipe for you! To celebrate I made something with sprinkles
I have seen plenty of funfetti cookies around, but most of them use a box cake mix. I am all for cutting corners to save time, but sometimes you just want to do the real thing. Finally, I found a recipe I liked and went for it. They were so easy! The hardest part for me was finding enough sprinkles. I went to the cupboard only to find my stash was in short supply. In the end I had to sort through some Halloween sprinkles to come up with enough. But it is all good, you can’t even tell that half of the sprinkles are green and orange!
These cookies are soft, chewy, and slightly sweet. In addition to vanilla, these have almond extract in them. The almond gives them such a great depth of flavor. The cookies themselves are not overly sweet, so the buttercream frosting works perfectly with them. I brought these to the teachers at my son’s school on one of the last days. I was there volunteering for an hour, and when I was done the cookies had a serious dent in them!
- 1 cup butter, softened
- 1¼ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1 egg
- 2½ cups flour
- ¼ cup cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup rainbow sprinkles
- 2 tablespoons rainbow nonpareils
- ½ cup butter, softened
- 1 teaspoon vanilla
- ⅓ cup milk
- 3 cups powdered sugar (about ½ the bag)
- ½ cup rainbow sprinkles for decoration
- Preheat oven to 375°F.
- In a large bowl, cream together butter and sugar until fluffy, about 2 minutes. Add vanilla, almond extract and the egg. Mix until well combined.
- In a separate bowl, sift the flour and cornstarch together. Add the baking soda and salt. With the mixer on low speed, slowly pour in the flour. Stir until combined. Using a spatula, mix in the sprinkles. If you over mix, the sprinkles will break and the color will bleed. Scoop small balls of dough onto a baking sheet, about 1 inch apart. They do not spread very much. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to a wire rack.
- While the cookies are cooling you can make the frosting. Cream everything together until you get the desired consistency. You might have to adjust the milk and powdered sugar slightly to make it spreadable.
- Once the cookies are completely cool, match up pairs of cookies. Spread about 1 tablespoon of frosting on one of the cookies. Place the other on top, and slightly press down. Roll the outside edge of the cookies in the additional sprinkles. Let the cookies sit for about an hour for the frosting to set up.
- Store in an airtight container.