Description
Break out your cookie press all year long with these fun sprinkle-filled cookies!
Ingredients
- 1 cup Unsalted Butter, Room Temperature
- ¾ cups Granulated Sugar
- 1 whole Egg, Room Temperature
- 1 teaspoon Almond Extract
- 2-¼ cups Sifted Flour
- ⅛ teaspoons Salt
- ¼ teaspoons Baking Powder
- 4 Tablespoons Rainbow Sprinkles
Preparation
Preheat oven to 400 F.
In a large bowl, cream butter and sugar. Add egg and almond extract and beat until just combined. Add flour, salt and baking powder and mix until the dough has just come together and is moistened. With the mixer running, slowly pour sprinkles into batter so they distribute evenly.
Add dough into your cookie press and press cookies onto an un-greased cookie sheet, spacing them at least an inch apart. Bake for 7 to 9 minutes or until the edges are sightly golden brown. Remove pan from oven. Cool cookies on the pan for a few minutes and then remove them and place on a wire rack.
Notes:
1. If you don’t have a cookie press, roll dough into a log and slice and bake. This dough can also be frozen.
2. Yields 80 cookies.
3. Slightly adapted from Food.com.
