Thursday, October 10, 2013

Sprinkle Sugar Cookies

I made these cookies for a baby shower "Sprinkle" a couple of weeks ago.  I think they turned out pretty dang cute, and they were really quite easy once I figured out the best method.

This is the recipe I use.  It's my Great Grandma's, and it's never failed me.  (And it's delicious.)
Great Grandma's Sugar Cookies

1/2 cup butter

1/2 cup crisco (shortening)
1 cup brown sugar
1 tsp vanilla
1 cup white sugar
4 eggs
1/2 tsp salt

Separately, 4 tsp Baking Powder

2 cups of flour

*Set one cup of milk aside*

You also need a lot of sprinkles (the log-style ones work best for these, as they don't "bleed" as badly as crystal sugar sprinkles.)

1) Mix together ingredients on top, in a separate bowl mix flour and baking powder.

2) Slowly mix in flour mixture and a little bit of milk at a time.  Once you add all the milk, you can adjust the amount of flour until you have the right consistency.  (Should be a little stiffer than a chocolate chip cookie dough).

3) Chill in fridge for several hours or overnight.

4) Heat oven to 375 degrees.

5) Grease your cookie sheets.

6) Roll out dough.

 7) Pour a pile of sprinkles in the center.

8) Use your fingers to spread the sprinkles to all edges of the rolled out dough.

9) Use your rolling pin to press the sprinkles (lightly) into the dough.  You don't want to flatten the dough any more than you already have, you just want the sprinkles to not fall off when you move them to the cookie sheet.  (This was my husband's tip.  It worked really well!)

10) Cut out your cookies.  At first I tried this with shapes, but it was really hard to make them look good.  I ultimately ended up just using a cup to cut out circle-shaped cookies, and I think they turned out a little more "professional" looking that way.

7) Place on greased cookie sheets, and bake for 8-10 minutes or so, depending on your oven and how crunchy or soft you like them.

Enjoy their adorable-ness (and their tastiness).

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