Sprinkle CookiesThe Globe and Mail
I was drawn this recipe from Saveur because I have a four-year-old who thinks sprinkles are mankind's best invention. I used rice flour, which helped to lighten final texture, and added lemon juice for a little adult kick. They are light, crisp, festive and perfect if you have a little set of hands in the house who wants to help!
Servings: About 24 cookies
Ingredients
1 1/2 cup rice flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cups unsalted butter, softened
3/4 cups granulated sugar
1 tsp vanilla extract
1 tsp lemon juice
zest of 1/2 lemon
1 egg
1 egg white, lightly beaten
1/2 cup red and green sprinkles
Method
Line baking sheets with parchment paper and preheat oven to 375 degrees
Combine rice flour, baking powder and salt in a bowl and set aside.
In a large bowl beat butter and sugar until fluffy. Add vanilla, lemon juice, egg and lemon zest, and beat until smooth.
Add the dry ingredients gradually, and beat until just combined.
Roll dough into 1 inch balls, and place the balls 2 inches apart on the baking sheet
Lightly flour the bottom of a 1/4 cup measuring cup, and press each ball into a disc. (I used a square measuring cup, and trimmed the sides, because I like squares. But it's definitely easier to just go with circles.) Chill in the fridge for 30 minutes.
Place sprinkles in a shallow bowl. Using a pastry brush, lightly brush tops of cookies with the egg white, then press into the sprinkles to adhere completely.
Bake, rotating baking sheets halfway through, for about 10 minutes. The cookies should be lightly brown on the bottom. Cool on a wire rack before serving.