Almond Sprinkle Cookies

• 1 cup Unsalted Butter, Room Temperature
• 1-1/2 cup Granulated Sugar
• 2 whole Eggs, Room Temperature
• 2 Tablespoons Vanilla Extract
• 1 Tablespoon Almond Extract
• 3 cups All-purpose Flour
• 4 teaspoons Cornstarch
• 2 teaspoons Baking Soda
• 1 teaspoon Kosher Salt
• 1-2/3 cup Rainbow Sprinkles

1. Cream butter and sugar together on medium speed for 3 minutes. Add eggs one at a time, mixing them until well incorporated. Add vanilla and almond extract, then mix for an additional 3 minutes on medium speed.
2. In a medium size bowl, sift together flour, corn starch, baking soda, and salt. Slowly add flour mixture to butter mixture on low speed; mix until just incorporated. Use a rubber spatula to incorporate rainbow sprinkles into cookie dough.
3. Use a cookie scoop to form dough into balls. Place on a cookie sheet and gently pat down the top of each cookie till even. Cover cookie sheet with plastic wrap and refrigerate for at least 2 hours.
4. Preheat oven to 350u0b0F. Bake the cookies for 9 to 10 minutes. Carefully move the cookies to a baking rack to cool completely.
5. Store in an airtight container.

butter, sugar, eggs, vanilla, almond extract, allpurpose, cornstarch, baking soda, kosher salt, sprinkles

Taken from tastykitchen.com/recipes/desserts/almond-sprinkle-cookies/ (may not work)