Confetti Cookies Food

FUNFETTI BISCUITS

Steps:

• Put the butter, vanilla and sugar in a large mixing bowl and stir with a wooden spoon until smooth. Add the ground rice, then stir in the flour and sprinkles. If the mixture starts to get dry, use your hands to bring everything together and make a smooth dough.
• You can now choose between two different types of biscuit. If you want to make round ones, divide the dough in two. Lay out a piece of parchment or foil and shape the first lump of dough into a log, about 4-5cm across. Roll it up and chill for at least 30 mins. Repeat with the second piece of dough. If you want to make mini biscuits, roll out the dough on the parchment in a single layer about ½ cm thick. Wrap and chill as above.
• Heat oven to 180C/160C fan/gas 4. Either slice the logs into rounds about ½ cm thick, or cut the slab into small squares, about 3cm each side. Bake on lined baking sheets for 20 mins for the large biscuits or 10 mins for small ones, until lightly golden. Leave to cool for 5 mins on the baking sheets, then slide onto racks to cool completely.

FUNFETTI COOKIES FROM SCRATCH

Steps:

• Preheat oven to 350°F.
• Mix together with a whisk the flour, salt and baking soda.
• Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Beat in vanilla and egg.
• Add flour mixture and beat until smooth. Blend in milk. Mix in sprinkles until evenly distributed.
• Drop by teaspoon about 3 inches apart onto greased baking sheets. Flatten with bottom of glass that has been dipped in sugar.
• Bake for about 8 minutes or until edges are lightly browned. Cool on rack.

FUNFETTI COOKIES

Steps:

• Heat oven to 375.
• In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened.
• Stir in decorator sprinkles from the cake mix.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Flatten to 1/4 inch thickness with bottom of glass dipped in flour.
• Bake at 375 for 6 to 8 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets.
• Spread frosting over slightly warm cookies.
• Immediately sprinkle each with decorator sprinkles from frosting.
• Store in tightly covered container.

FLUFFY CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
• Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
• The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

CONFETTI CAKE BATTER COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles - you do not want to dye the cookie dough by overstirring the sprinkles.
• Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes - do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.

STAR CONFETTI COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer).
• Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
• Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes.
• Dust a piece of parchment with flour. Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out 3 1/2-inch star cookies as close together as possible. Cut out the centers of the stars with a 1 1/2-inch cutter. If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up. Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all. Gather together the scraps and repeat with the remaining dough. When the remaining dough is too small for the large cutter, just cut out small stars. Sprinkle more confetti stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheets while you repeat with the second dough piece. Freeze the cookies about 10 minutes before baking.
• Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.

CONFETTI COOKIES

Steps:

• Heat your oven to 180c , 350 f , gas mark 4 before you start.
• Put the butter and sugar into a large bowl. Beat them with a wooden spoon until they look creamy , then add the egg yolk and beat it in.
• Stir in the honey , vanilla essence and milk. Sift the flour and cornflour into the bowl , then start to mix everything with a spoon.
• Then , use your hands to squeeze the mixture until you make a ball of dough. If the mixture is a little dry , add a drop of milk.
• Sprinkle a work surface with flour , then roll out the dough until it is about 5mm (1/4in) thick. Use the cutters to cut out shapes.
• Put the shapes onto the baking trays. Then squeeze the scraps into a ball , roll them out again and cut out more shapes.
• Bake the shapes for six to eight minutes , then carefully lift them out of the oven. Leave them to cool on the baking trays.
• To make icing , sift the icing into a bowl and mix in the water. Then , spoon half of the icing into another bowl.
• Cover one bowl with plastic food wrap to stop it drying out. Then , mix two drops of food colouring into the other bowl.
• Spread half of the cookies with white icing. Then , spread the others with the other colour icing and leave the icing to set.