29 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.