Rainbow Cookies

• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar, Firmly Packed
• 1/3 cups Vegetable Shortening
• 1/3 cups Margarine (I Used Dairy Free)
• 2 teaspoons Vanilla Extract
• 1/4 cups Unsweetened Applesauce
• 1-1/3 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Semi Sweet Chocolate Chips (I Used Dairy And Nut Free)
• 1/2 cups Multicolored Sprinkles (I Used Dairy And Egg Free)

1. Preheat oven to 350 F and line 2 cookie sheets with parchment paper. Set aside.
2. In the large bowl of a stand mixer, combine sugars, shortening and dairy free margarine. Mix until light and fluffy. Add vanilla and applesauce. Mix until smooth. Set aside.
3. In a small bowl combine flour, baking soda and salt. Add this into the wet ingredients and mix until they just come together. Add chocolate chips and sprinkles. Stir with a rubber spatula. Using a small cookie scoop, drop dough 2 inches apart onto the prepared sheets. Do not flatten, as they will spread.
4. Bake for 7 to 9 minutes or until the edges are slightly golden and the middle looks set. The cookies may rise a fair bit during baking but will sink once cooled. Let them cool on the sheet for one minute then transfer to a wire rack to cool completely. Store in a tightly covered container and leave on kitchen counter.
5. Makes 4 dozen.

sugar, brown sugar, vegetable shortening, margarine, vanilla, ubc, allpurpose, baking soda, salt, semi sweet chocolate chips, sprinkles

Taken from tastykitchen.com/recipes/desserts/rainbow-cookies-2/ (may not work)