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Ingredients

  • 1 3/4 cups all purpose flour spooned and leveled
  • 1/2 cup cornstarch
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 large egg room temperature
  • 1/2 to 2/3 cup sprinkles

Instructions

  1. In a large bowl whisk together the flour cornstarch cream of tartar baking powder baking soda & salt. Set aside.
  2. In a large bowl beat together the butter and sugar until light and fluffy.
  3. Add in the vanilla almond extract and egg and continue beating until well combined.
  4. Turn the mixer down to low. Carefully beat in the flour mixture about 1/2 at a time.
  5. Stir in the sprinkles using a rubber spatula or the mixer on low speed.
  6. Form the dough into balls approximately 1.5 tablespoons in size and optionally place a few sprinkles on the top of each ball. Do not flatten.
  7. Set on a plate cover with plastic wrap and refrigerate for at least 3 hours or up to 48 hours. Chilling is absolutely necessary.
  8. When ready to bake preheat the oven to 350F degrees.
  9. Line cookie sheets with parchment paper or a silicone baking mat and place cookies on the sheet about 2 inches apart.
  10. Bake for 8-10 minutes until the tops of the cookies look just set. Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.

This article and recipe adapted from this site

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