Tuesday, March 4, 2014

Sprinkle Cookies

I love Fat Tuesday!  I use it as an excuse to find the most butter laden, heavy cream-oozing dish out there.  Recently, a family friend commented to David “Anne doesn’t post very healthy recipes.”  I beg to differ (sort of)!  I give vegetables and salads their proper allotment of blog coverage, but I admit that I do not shy away from dishes which should probably only be consumed once a year – on Fat Tuesday!  (for fun, let's review: French Toast Casserole, Hash Brown Quiche,  The Luther – Bacon Cheeseburger on a Donut.  Wipe the drool off your chin.)

These sprinkle cookies are super easy and make any day a party day.  What kid doesn’t love a cookie with tons of sprinkles?  Thank you for sharing, Julie K.!

Laissez les bons temps rouler! Let the good times (and your sugar cookies) roll (in a bowl full of sprinkles)!

Sprinkle Cookies
  1. Sugar cookie dough (like Pillsbury sugar cookies)
  2. Container of sprinkles (like Betty Crocker Decorating Decors, Nonpareil)

Preheat oven to 350.

Unwrap a roll of sugar cookie dough.  Form dough into balls 1 1/2" diameter (to do this, I sliced the dough into 10 disks, then cut each disk in half.  I rolled each half into a ball).

Pour entire container of sprinkles into a shallow bowl.  Press each cookie ball into the  sprinkles so that ball flattens to a fat pancake and sprinkles totally cover the top. 

Place on a cookie sheet.  Bake for only 7-8 minutes.  Do not bake until edges are brown or cookies will be too crunchy.

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