When I was little my favorite part of going to any really good bakery was the possibility of coming home with a box of Sprinkle Cookies. Face pressed against the glass I’d stare longingly at the rows and rows of sprinkle bedecked beauties that were often separated by trays of rainbow hued colors and holiday homages of the season. I’m not sure if it was the sprinkles that had my young interest or the taste of these sweet (but not too sweet) buttery cookies.
Sadly it seems that the bakeries of my youth are a dying breed. Many small enterprises have been phased out by megamarts and boutique bakeries that don’t focus as much on the classics but the latest (overpriced) trends. This recipe is one that definitely satiates my taste for both nostalgia and sweets in each delicate crumbed buttery bite…. and I get to pick whatever sprinkles hold my fancy!
I hope this cookie finds it’s way to your holiday table and year round! As well as bring back some fond memories of bakeries gone by…..
2 cups Cake Flour
1/2 tsp Baking Powder
1/4 tsp Salt
2/3 cup Powdered Sugar
1/4 cup Granulated Sugar
2 1/2 Sticks Unsalted Butter (sliced into pats)
1 tsp Vanilla
Holiday (or any) Sprinkles
1. In your Stand Mixer (or Large Bowl) mix sugars, flour, baking powder and salt together until well combined.
2. Slowly add in butter while mixing on Medium Speed (with stand mixer or hand mixer) and drizzle in Vanilla. You know you’re done when the dough is fully incorporated with the butter and forms a ball on your paddle (hand mixer).
3. Refrigerate your dough for at least 2 hours.
4. Preheat your oven to 350º.
5. Fill the bottom of a bowl with sprinkles. Scoop a mounded tablespoon of dough (or small disher’s worth), take the dough “ball” and drop it into the sprinkles (on one side) and lightly press down to fully coat with sprinkles. (You want it to be coated but not so smashed out that it’s thickness is compromised.) Take your flattened dough puck (with lovely sprinkles!) and place it on a cookie sheet. (Leave at least an inch between cookies or as I do two fingers width.) Continue till you have a sheet of cookies then bake!
6. Do not Convection Bake! I don’t know why but I burn more of these cookies that way… it might be the faster cooking time, it might be bad luck… If your daring go for it, but for me I’m sticking to the safe side! Bake for Around 15 minutes or until lightly golden at the edges only. It’s like a whisper of golden, these cookies are so delicately buttery and delicious that they don’t need a long bake time so you will want to check on them between the ten and fifteen minute mark.
7. After you’ve removed them from the oven let them cool on the sheet for about five minutes before removing them to cool fully on a baking rack.
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