Description
These cookies have a soft, cake-like texture, and a light, tasty crumb, with a little crunch from the sprinkles.
Ingredients
- 1-½ cup Organic Unbleached All Purpose Flour
- ⅛ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- ⅛ teaspoons Salt
- 6 Tablespoons Unsalted Butter, At Room Temperature
- ¼ cups Vegetable Shortening
- ½ cups Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1-½ teaspoon Pure Vanilla Extract
- 2 Tablespoons Whipping Cream (or Heavy Cream)
- ½ cups Colored Sprinkles
Preparation
Preheat oven to 350°F.
In a medium bowl stir together flour, baking powder, baking soda and salt (if using). Set aside.
In the bowl of an electric mixer, on high speed, beat butter, shortening and sugar, until light and fluffy, about 3 minutes. Add whole egg, egg yolk, vanilla and beat on low speed until completely incorporated, scraping down the sides with a spatula when needed.
Add flour mixture to the butter/sugar mixture and mix on low speed just until blended. Add the cream. Use a wooden spoon to stir in the sprinkles.
Drop rounded tablespoons of dough onto 2 ungreased baking sheets, spacing the cookies about 2 inches apart. Bake the cookies until golden brown around the edges and lightly golden in the center, about 12 minutes, rotating the sheets 180 degrees halfway through baking time.
Let the cookies cool briefly on the pan on a rack for about 5 minutes, then transfer the cookies directly to the rack and let cool completely. Serve the cookies right away or store in a tin box for up to 5 days.
Note: These cookies, with their cake-like texture, are perfect for making ice cream sandwiches.
