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- 1 3/4 cups all purpose flour , spooned and leveled
- 1/2 cup cornstarch
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter , softened to room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 large egg , room temperature
- 1/2 to 2/3 cup sprinkles
- In a large bowl whisk together the flour, cornstarch, cream
of tartar, baking powder, baking soda & salt. Set aside. - In a large bowl beat together the butter and sugar until
light and fluffy. - Add in the vanilla, almond extract and egg and continue
beating until well combined. - Turn the mixer down to low. Carefully beat in the flour
mixture about 1/2 at a time. - Stir in the sprinkles using a rubber spatula or the mixer on
low speed. - Form the dough into balls approximately 1.5 tablespoons in
size and optionally place a few sprinkles on the top of each ball. Do not
flatten. - Set on a plate, cover with plastic wrap, and refrigerate for
at least 3 hours or up to 48 hours. Chilling is absolutely necessary. - When ready to bake, preheat the oven to 350F degrees.
- Line cookie sheets with parchment paper or a silicone baking
mat and place cookies on the sheet about 2 inches apart. - Bake for 8-10 minutes until the tops of the cookies look
just set. Allow to cool for at least 10 minutes on the baking sheet before
transferring to a wire rack to continue cooling.
This Recipe adapted from >>>> Click Here
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