Confetti Cookies

• 225 g butter, at room temperature 16 tablespoons (2 sticks)
• 300 g sugar (1 1/2 cups)
• 50 g glucose (2 tablespoons)
• 2 eggs
• 8 g clear vanilla extract (see page 21) (2 teaspoons)
• 400 g flour (2 1/2 cups)
• 50 g milk powder (2/3 cup)
• 9 g cream of tartar (2 teaspoons)
• 6 g baking soda (1 teaspoon)
• 5 g kosher salt (1 1/4 teaspoons)
• 40 g rainbow sprinkles (1/4 cup)
• 1/2 recipe Birthday Cake Crumb (page 78)

1. Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
2. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
3. (See page 27 for notes on this process.)
4. Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles.
5. Mix just until the dough comes together, no longer than 1 minute.
6. (Do not walk away from the machine during this step, or you will risk overmixing the dough.)
7. Scrape down the sides of the bowl with a spatula.
8. Still on low speed, add the birthday cake crumbs and mix in for 30 secondsjust until they are incorporated.
9. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan.
10. Pat the tops of the cookie dough domes flat.
11. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
12. Do not bake your cookies from room temperaturethey will not bake properly.
13. Heat the oven to 350F.
14. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.
15. Bake for 18 minutes.
16. The cookies will puff, crackle, and spread.
17. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom).
18. The centers will show just the beginning signs of color.
19. Leave the cookies in the oven for an additional minute or so if the colors dont match and the cookies still seem pale and doughy on the surface.
20. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.
21. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
22. In a pinch, substitute 25 g (1 tablespoon) corn syrup for the glucose.

butter, sugar, glucose, eggs, clear vanilla, flour, milk, cream of tartar, baking soda, kosher salt, sprinkles, recipe birthday

Taken from www.epicurious.com/recipes/food/views/confetti-cookies-382340 (may not work)