Sprinkle Cookies!

 I don't like to bake. I'm not good at it. It's way too precise for me. Until about the last year or so - I've sailed smoothly through by catering to my kids sugar needs with store bought cookies.

2 of my teenaged daughters LOVE to bake and have been asking to make cookies, cakes, brownies, etc. So - I've researched, bought the right equipment (to a point) and they have enjoyed making everything they want!

I saw this recipe on our local news station so we had to try it at home - we were not disappointed!!! These were a HUGE HIT! For the record Miss M made these.

I really recommend reading his original post in it's entirety!!! So many good tips and tricks - especially for beginning bakers. You can find this original post here on SMALL KITCHEN SWEETS

SPRINKLE COOKIES!!

1 cup vegetable shortening
1 cup brown sugar200 g / 1 cup white sugar
4 tbsp hot water
1 tsp almond extract
2 tsp vanilla
3 eggs
2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 1/4 cups flour
About 1 cup white chocolate chips
About 1/2 cup rainbow Jimmy sprinkles ( I always add more)

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add hot water and extracts. Mix thoroughly.
Add eggs one at a time. Once mixed, add baking soda, baking powder, and salt. Mix thoroughly.
With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.

Add white chocolate chips and sprinkles. Pulse mixer gently and then mix on high speed for 30 seconds, scraping the sides if needed.

Portion out large scoops of dough (he uses a 3 oz portion scoop - I could only find a 2.5 oz). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 20 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!

Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.

*For extra flair, use a round cookie cutter to scoot each Funfetti cookie into a perfect circle IMMEDIATELY after taking them out of the oven. WE USED THIS TRICK - AND EVERYONE WHO CAME OVER FOR DINNER THOUGHT THEY WERE STORE BOUGHT BC THEY LOOKED SO PERFECT!!