sprinkle cookies

if you grew up in or near a big city with access to “old school” bakeries like i did, maybe you share my obsession with the addictive sugary, buttery sprinkle cookies that all those bakeries seem to sell. i’ve never been able to find a recipe that comes close to the right texture, sweetness factor, and abundance of sprinkles that is forever etched in my memory, so i decided to try and write one. after doing some research, and calling some bakeries, shortening seemed to be the elusive ingredient for these little beauties. since i’m not a huge fan of the mouthfeel that shortening creates, i tried a combination of shortening and butter. i also have no idea how those bakeries get their sprinkles to stick to the cookies since theirs seem to be pressed from a cookie gun, so i sliced my dough and pressed each cookie in a plate of sprinkles. it worked great and was super easy. i hope these cookies bring back some memories for you like they did for me. there’s no school like the old school!

sprinkle cookies (makes 3 dozen)

1 stick butter, softened
1/2 cup vegetable shortening
1-1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
rainbow sprinkles for decorating
in a small bowl, whisk together the flour, baking powder, baking soda and salt and set aside. in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until light and fluffy. add the egg and vanilla and mix until combined. add the flour mixture and mix until no flour is visible, don’t over-mix. dump out the dough onto a piece of parchment or wax paper and form into a log. roll up the parchment and freeze the dough for 1 hour.
preheat oven to 325 degrees.
unwrap the dough and slice into round cookies about 1/8 of an inch thick. press each cookie into sprinkles and place on an ungreased cookie sheet about an inch apart. bake on the very top rack of your oven for 8-11 minutes until the bottoms are very lightly browned. cool on the cookie sheet and then transfer to a rack to continue cooling. store in an airtight container for up to a week.

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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
This entry was posted in Desserts, Recipes and tagged , , , . Bookmark the permalink.

3 Responses to sprinkle cookies

  1. kitty wu says:

    mmmmmm…sprinkle cookies! thanks so much for making them…it was wonderful meeting you. come by last fridays at WASHINGTON HALL ANYTIME! xo, kitty

  2. kitty wu says:

    just for you (no need to put this on your page..i just couldn’t find an email for you): http://katwu.tumblr.com/ !SPrinkle extravaganza!

  3. Yesli says:

    Omg dude i think you may have saved my life. I know exactly what you mean! When i was a kid i was oppsessed with those cookies. &when i moved i couldnt find anything like it. So im off to make those cookies.:-)

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