SPRINKLE COOKIES!

 DON'T SPRINKLES MAKE YOU SMILE?

 TIME TO ADD THEM TO THE BATTER!

 HEY, GET OUT OF MY SPRINKLES!! LOOK AT THIS KID SABOTAGING MY PICTURE!!!

 HERE HE IS AGAIN GETTING IN MY PHOTO-HE SURE LOVES SPRINKLES, HUH?

 HERE IS IS-THE SPRINKLE CULPRIT HIMSELF!!!

 NOW HE'S BEING A FUNNY LITTLE GUY, GETTING ELMO IN MY PICTURE!!!

 ELMO IS GIVING COOKIE MOSTER SOME COMPETITION!!

 FINALLY-SOME COOKIES!!!

Ingredients:

• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1 egg 
• 1 teaspoon vanilla extract
• 1 and 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup sprinkles, plus more for tops before baking

Directions:

1. In a mixer, beat butter and sugar.  Add egg and vanilla. 
2. Add all dry ingredients except sprinkles.  Once blended, fold in the sprinkles.
3. Scoop onto a cookie sheet and add some more sprinkles.  Chill a few hours (I only had time for 30 mins in freezer) and bake at 350F on a parchment lined cookie sheet for 9-11 mins. Remove when they look slightly underdone as they will set up more on the cookie sheets.

Adapted from Sally's Baking Addiction

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FUNFETTI STRAWBERRY SHORTCAKES WITH A LINZER TART TWIST!

How about using 2 huge sprinkle cookies as the shortcakes in your strawberry shortcakes?  Your kids will thank you!!!!!  Click here for my fabulous sprinkle cookie recipe.  Once they are baked, (I used the ginormous size-7 ounces of dough per cookie. Feel free to down size lol) use a cookie cutter to cut out the center of one cookie. The bottom cookie should be left whole.  Lay the whole cookie on a plate. Top with berries and cream.  Place the cut cookie on top to create a Linzer Tart look!  Dig in!

HERE IS ANOTHER TWIST! USE THE CUT OUT CENTERS AND TOP THEM WITH COTTON CANDY SHERBERT, SOME CHOCOLATE SAUCE AND MORE SPRINKLES!!!

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BETTER THAN A BAKERY - SPRINKLE COOKIES

RECIPE....
Beat:
1 1/3c. soft butter
1 1/2c. sugar

Add:
2 eggs
1 tsp vanilla

Add:
3 3/4c. flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 and line cookie sheet with parchment paper.  Roll dough into golf ball size balls (I like to use a regular size ice cream scoop which yields about 3 1/2 ounces dough per cookie but for Super Sized I have also used 7 ounces of dough per cookie-ginormous!!!!!!!) Flatten out each ball of dough and dip tops in sprinkles.  Bake 15-18 mins!!!  Cookies will spread.  Only bottoms should be lightly browned.  Let cool. 

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NUTTER BUTTER & PEANUT BUTTER FUDGE ICE CREAM SANDWICH POPS!

Try saying that title three times fast!!! These are fun, fun, fun!  So perfect for summer, too! And the kids will love them! I know mine did.

 Here is our line up!  Peanut Butter Fudge Ice cream (Use your fave flavor here), Nutter Butter cookies and you'll need some craft sticks!

 Open the cookie-leave that yummy cream right where it is and pack on some ice cream.  Work fast because after all, it is summer you know! That ice cream will melt fast.  Once it's on put the other cookie back on and press a stick in the ice cream. Refrigerate until firm!!!!!

 Remove from the freezer and quickly press on your sprinkles!  Sprinkles will make you smile for sure! Back into the freezer!  Once solid, you can individually wrap in plastic wrap.  Ha! Take that Mr. Softee!

 

 Time to dig in!!!!! Mmmmmmm!

(Directions written above throughout the pictures!)
Inspired by Bakerella's Oreo Sandwiches

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FUNFETTI SPRINKLE COOKIES THAT WILL MAKE YOU SMILE! XO

Cake Batter Chocolate Chip Cookies

• 2 1/4 cups flour
• 1/4 cup Pillsbury Funfetti Cookie Mix
• 1/2 teaspoon baking soda
• 1 1/2 sticks soft butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup chocolate chips + extra for after they bake
• 1/2 cup white chips + extra for after they bake
• heaping 1/2 cup sprinkles

Cream together the butter and sugars.  Add egg and vanilla.  Add dry ingredients.  Fold in the chips and sprinkles.  Chill dough overnight. 
Preheat oven to 375 degrees.

Scoop heaping tablespoons of dough onto parchment lined sheet.  Bake for 10-12 minutes until edges are lightly brown.  Don't over bake.  Remove from oven and press in the reserved chips.  Let cool completely.

Adapted from sallysbakingaddiction.com

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SPRINKLE RENOVATION!!!!

I NEEDED A NEW WAY TO DISPLAY MY SPRINKLES.  AFTER ALL, SPRINKLES MAKE YOU SMILE, RIGHT? SO WHY WAS I STUFFING THEM INTO A CRAFT BOX WHERE NO ONE COULD ENJOY THEM!!!  

HERE IS WHAT I CAME UP WITH!  MASON JARS, CUTE PLASTIC HEARTS HOT GLUED ON TOP AND SOME WITH RHINESTONE STICKERS! I AM DISPLAYING SOME ALONG MY WINDOWSILL.  THE REST I PLACED INTO A CUTSIE KITCHEN TRAY I HAD AND PLACED ON MY FUN PRINCESS TABLE!  

LOVE THAT MY HUBBY & BOYS PUT UP WITH SO MUCH PINK IN OUR HOUSE....AND WITH SMILES, TOO! HEE HEE!  THANKS TO MY HUBBY FOR DRIVING ME TO 3 STORES FOR MY JARS AND THANKS TO MY BOYS FOR PROMISING THEY WON'T TOUCH THE JARS!!!! HA!
 THANKS FOR THE SPRINKLE RENOVATION 

TIP!!!!  IF YOU DON'T HAVE ENOUGH OF ONE TYPE TO FILL A JAR, LAYER SEVERAL KINDS! SO PRETTY!!!
INSPIRATION, LOVE FROM THE OVEN!

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