Italian Sprinkle Cookies
- 2 cups flour, plus more as needed
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 12 tbsp. unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 2 tsp. vanilla extract
- Zest of 1/2 lemon
- 1 egg white, lightly beaten
- 1/2 cup multi-colored sprinkles
- 1. Whisk together flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes. Add vanilla, egg, and lemon zest, and beat until smooth; add dry ingredients, and beat until just combined. Add more flour as needed to make a dough that is not sticky to the touch.
- 2.Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1" balls; place balls 2" apart on parchment paper-lined baking sheet. Lightly flour the bottom of a 1/4 measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.
- 3. Heat oven to 375u0b0. Place sprinkles in a bowl; set asdie. Using a pastry brush, lightly brush tops of cookie disks with egg white and then press into sprinkles to adhere completely. Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes. Let cool before serving.
flour, baking powder, kosher salt, unsalted butter, sugar, egg, vanilla extract, lemon, egg, multicolored sprinkles
Taken from www.epicurious.com/recipes/member/views/italian-sprinkle-cookies-51593111 (may not work)