Confetti Cookies

Who can resist a rainbow sprinkle?

Ingredients

• 3 cups all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 3/4 tsp fine sea or table salt

• 1 cup unsalted butter

• 1/4 cup cream cheese

• 1 1/4 cups granulated sugar

• 1 large egg

• 2 tsps vanilla extract

• 1/4 tsp almond extract (optional)

• 1 cup rainbow sprinkles

Directions

1. Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

2. Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend

3. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again.

4. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

5. Scoop balls of dough and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly

6. Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart.

7. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. I

8. Bake for 9 to 10 minutes until they look under-baked, but lightly golden underneath.

9. Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

adapted from Smitten Kitchen