Sprinkle Cookies Food

SPRINKLE SUGAR COOKIES

Steps:

• Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
• Preheat the oven to 325˚ F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.
• Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.
• Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.
• In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.
• Gradually add beaten eggs (dough will be stiff).
• Roll dough into 1-inch balls. Place on ungreased baking sheets.
• Bake at 350° for 12 minutes.
• The tops of the cookies will not brown, but the bottoms should brown slightly.
• For glaze, combine milk and extracts in a large bowl.
• Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
• As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers.
• Place cookies on wire racks to drain.
• Quickly top with sprinkles.
• Let dry 24 hours before storing in airtight containers.

SPECIAL SPRINKLE OATMEAL COOKIES

Steps:

• Heat oven to 375 degrees.
• Beat together butter or margarine and sugars until fluffy.
• Beat in egg and vanila.
• Combine dry ingredients and add to margarine mixture.
• Mix well.
• Stir in oatmeal.
• Roll into balls and then in colored sugar sprinkles.
• Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies.
• Cool and store in covered container.