It's Zizi's 3rd Birthday party tomorrow, and what could be better than sprinkle-laden cookies? These were inspired by a recipe in Joy The Baker's newest cookbook, Homemade Decadence; but being that I have been working with limited amounts of time lately, I decided to just use my tried-and-true (and delicious) shortbread recipe, then roll the cookies in sprinkles before baking them.
(adapted from both Joy the Baker and Martha Stewart)
2 sticks of unsalted butter
2 c. unbleached flour
1 1/4 tsp, salt
3/4 c. sugar
1 tsp. vanilla extract
1 vanilla bean (optional)
1 entire container of sprinkles (3/4 oz)
Get out your mixer! Blend up the butter until it is spreadable, (about 3-5 minutes) then add the sugar. Slowly add in the flour, and once it is all incorporated, the salt. Add the vanilla extract, and mix some more. Use a knife to split open your vanilla bean, and scrape out the seeds. Add the seeds to your cookie dough, and mix a bit more to incorporate them. Lastly, add a few tablespoons of sprinkles to the dough, and mix them in.
Pour the sprinkles into a small bowl; one that you can fit your hand into. Take out small amounts of dough (about a tablespoon each) and roll them in the bowl of sprinkles. Press hard enough to get them to really stick to the dough. When you have rolled all of the cookies, put them on a parchment-covered sheet, smush them down a bit (so they are slightly flattened) and freeze for 30 minutes. Bake at 300* for 30 minutes; they will be brown on the bottom, but not the top.