17 Oct RAINBOW SPRINKLE COOKIES

INGREDIENTS:

2 cups (10 ounces) all purpose
flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted
butter, at room temperature
1/2 cup sugar
1/2 cup confectioners sugar
1/4 cup canola oil
1 egg
2 teaspoons vanilla
About 1 cup rainbow sprinkles

DIRECTIONS:

Never buy another sprinkle cookie from the bakery
again! Use margarine to make parve. These are
the best rainbow sprinkle cookies. Double the
recipe and keep the dough in the freezer so its
ready next time you want to make them.
In a medium bowl, combine flour, baking soda,
and salt; set aside. In the bowl of a stand mixer
fitted with a paddle attachment, cream together
butter, oil, sugar, and confectioners sugar until
fluffy, about 3 minutes. Add egg and vanilla and
beat to combine. Add dry ingredients and mix just
until dough comes together. Dough will be very
soft but wrap it in plastic wrap and refrigerate for at
least one hour. Adjust oven rack to upper and lower
middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Fill a shallow bowl with sprinkles. Use a 2-ounce cookie scoop (or a rounded tablespoon) to
form cookies into balls. Roll each ball in sprinkles to cover then transfer to prepared baking
sheet. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5 minutes then
transfer to a wire rack to finish cooling. Cookies will keep in an airtight container for up to 3
days.