Perfect treat for anytime of the year!
This post was inspired by my lovely daughter in law and my adorable grand children.
2 teaspoons pure vanilla extract
¾ cup unsalted butter, slightly soft
1 tsp. oil
1 cup icing sugar
¼ teaspoon salt
1/2 tsp baking soda
2 cups all-purpose flour
Food coloring and granulated sugar, if desired
Whisk the eggs and vanilla in a small bowl and set aside.
With a hand-held mixer in a large bowl, cream the butter until fluffy. Add icing sugar, and continue beating until light, 2 to 3 minutes.
Sift the salt , baking soda with the flour. Reduce the mixer to a low-speed and then add the flour mixture, mixing just until blended.
Turn the dough in another bowl. Cover and refrigerate until firm, about 1 hour.
Pour the rainbow sprinkles/colored sugar into a bowl.
Divide the dough into balls. Roll in sprinkles or colored sugar.
Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Flatten the dough with a glass bottom.
Bake at 180 degree C / 350 degrees F, until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.
Store in an airtight container for up to 1 week.
The recipe yields 2 dozen cookies.
Variations: Insert a stick and make some cookie pops or make bite-size cookies.
(Cookie treat sticks are available at Wilton. I make do with some lollipop sticks)
Note: You can make your own color sugar. Take some granulated sugar in a sandwich bag; add a few drops of desired food color, and mix.
Just remember to keep the dough chilled.