Bronwyn and I are very different when it comes to one thing - cut out cookies. She loves to make them - I hate them. A good drop cookie or a cookie bar any day - all day are great. Not for her. She loves to roll out the dough and cut them, reroll cut them etc etc. That takes forever and she loves every minute of it. I found these fun cookie cutters for her so she decided cookies needed to be made. This recipe looked fun AND it has sprinkles - that's a win win. She made them start to finish and they are great. Nothing fancy - but they were the perfect addition to our dinner. Now if only I could get her to fully clean up the mess she makes... or maybe wash dishes with hot water... baby steps.
Rainbow Funfetti Cut-out Cookies
1 c (two sticks) unsalted butter, softened
1 1/2 c confectioner's (powdered) sugar
1 egg
1 1/2 tsp vanilla extract
1/2 tsp of almond extract
2 3/4 c all-purpose flour
2 tsp baking power
1 tsp salt
1/2 c rainbow jimmies
Preheat oven to 400 degrees.
Cream together the butter and sugar and whip until light and fluffy.
Add the egg and extracts and mix until well combined.
Sift together the flour, salt, and baking powder then add to the wet mixture one cup at a time until the dry ingredients are completely incorporated.
Add sprinkles and mix until just combined.
Divide the dough into evenly sized pieces and roll out on lightly floured parchment paper to a thickness of 1/4 inch.
Place on parchment lined baking sheets and bake for 7-9 minutes until done.
Cream together the butter and sugar and whip until light and fluffy.
Add the egg and extracts and mix until well combined.
Sift together the flour, salt, and baking powder then add to the wet mixture one cup at a time until the dry ingredients are completely incorporated.
Add sprinkles and mix until just combined.
Divide the dough into evenly sized pieces and roll out on lightly floured parchment paper to a thickness of 1/4 inch.
Place on parchment lined baking sheets and bake for 7-9 minutes until done.
No comments:
Post a Comment