It's already December..is it me or has this year just flown by? So far this month I've been super busy with all my holiday candy making. To date I've made 100 pounds of cashew toffee (with some help from Mom) and there's still plenty more to go. Thank goodness I only do this once a year.
After being up to my eyeballs in candy I needed a break, a cookie break to be exact. I first saw these sprinkles cookies on Saveur.com and they instantly brought a smile to my face. Don't they remind you of the sparkling multi-colored lights you hang on a Christmas tree? The cookies are really delicious with just the slightest hint of citrus. They'll be adored by both kids and kids-at-heart.
Season's Treatings to you....let the baking madness begin!
Sprinkles Cookies (adapted from Saveur)
Yield: about 3 dozen cookies
1 1/2 cups flour, plus more as needed
1 1/2 tsp. baking powder
1⁄2 tsp. kosher salt
12 tbsp. unsalted butter, softened
3⁄4 cup sugar
1 large egg
2 tsp. vanilla extract
1⁄2 tsp. lemon extract
1 egg white, lightly beaten
1⁄2 cup multi-colored sprinkles
Whisk together flour, baking powder, and salt in a bowl; set aside.
In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes. Add egg, vanilla extract and lemon extract, and beat until smooth; add dry ingredients, and beat until just combined.
Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1" balls; place balls 2" apart on parchment paper-lined baking sheet. Lightly flour the bottom of a 1⁄4 measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.
Heat oven to 375°.
Place sprinkles in a bowl; set aside. Using a pastry brush, lightly brush tops of cookie disks with egg white and then press into sprinkles to adhere completely.
Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes.
Let cool before serving.