Wednesday, March 27, 2013

Sugar Cookies with Sprinkles

Spring is here! The snow is almost gone. At least, we can see the ground! Maybe the snow would have helped hide all the colorful Easter eggs better. My sister's husband hides the Easter eggs anyways so my sister can participate. She takes her Easter egg hunting seriously. I still think the kids find more than her. It could be that I secretly hand them a couple I find but Shh......don't tell her.
Sugar Saucers with Sprinkles
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sprinkles

  1. In a large bowl, mix the butter until fluffy.
  2. Add the oil and mix well.
  3. Add the sugar and powder sugar. Mix well.
  4. Add the egg and vanilla. Mix well.
  5. Stir in the flour, baking soda, and salt. Mix well. 
  6. Fold in the sprinkles until incorporated. 
  7. Refrigerate the dough for an hour.
  8. Preheat oven to 350 degrees F.
  9. Line a baking sheet with parchment paper and set aside.
  10. Once the dough has chilled, scoop the dough with a standard size ice cream scoop. Place the cookie dough onto the parchment lined baking sheet. 
  11. Space the cookies at least 2 inches apart.
  12. Gently,press the dough down until the cookies have flatten to about 1/4 inch thickness.
  13. Bake the cookies about 12 minutes or until the edges are golden. 
  14. Allow the cookies to cool for at least 10 minutes on the baking sheet before transferring to a wire rack. 
Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.
One year ago..................I made Patty Melts.
Did you already know.....
-Easter is observed at different times depending on the religion.
-The Christian Church observes Easter on the first Sunday after the vernal equinox full moon by the Gregorian calendar.
-Easter has no set date but is observed any time between March 22 and April 25. 

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