Confetti Cookies

I’ve been making cookies for Christmas for the past 10 years or so.  Every year, I try something new to add to the repertoire.  The standards are Papa’s pizzelles, Aunt Lucy’s Knots, Linda’s spritzes, chocolate chip cookies and the Rolo Pretzel Turtles.  I came across Smitten Kitchen’s Confetti Cookies recipe last year and I loved the bright cheerful colors of the confetti sprinkles.  I switched to red and green sprinkles to match the Christmas season and they came out great!  I made them again this year so I think I can say they’ve made the repertoire!  I only need to work on my cookie sizing. Mine is a good 1/2 inch bigger and D complains they are like a meal.  Can I insert a rolling eyes emoticon here?  Who complains about having to eat a big cookie?

While I was typing out the recipe for this post, I realized I made a mistake this year.  The recipe calls for 1/4 cup of cream cheese.  On Sk’s site, she wrote “1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese” and my eyes glossed over it all and say only 8 ounce brick.  Oops.  The cookies tasted great and I would never have known had I not re-read it for this post.

Last year’s batch:

This year’s batch:

Confetti Cookies
*From Smitten Kitchen

Yields: 4 dozen cookies

Ingredients

3 cups of all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon fine sea or table salt
1 cup or 2 sticks of unsalted butter
¼ cup cream cheese
1 ¼ cups granulated sugar
1 large egg
2 teaspoon vanilla extract
¼ teaspoon almond extract, optional
1 cup sprinkles, your choice of colors

Directions

Preheat oven to 375 F. Line two large baking sheets with parchment paper or silicone baking mats

In a medium bowl, combine flour, baking powder, baking soda and salt and whisk to blend. In a large bowl of stand mixer, beat cream cheese, butter and sugar until fluffy.  Add egg and extracts and blend again.  Add flour mixture until it’s just combined.  Let the dough chill for 20 minutes.

Scoop balls of dough about 1 ¼ inch in diameter. SK recommends using #40 scoop.  Roll briefly in your hands and roll in a bowl of sprinkles until the dough is completely covered.

Transfer the balls to the baking sheets 2 inches apart.  Using the bottom of a flat drinking glass and press down on the cookies until they are about ¼ inches tall.  Bake for 9 – 10 minutes, until lightly golden brown underneath.  Allow to cool on the pan for a few minutes before transferring to a cooling rack

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