Here’s my previous attempt to make these ‘lil devils. They were a disaster. Enough said.

This time ’round I took my time and though I didn’t follow the directions to a T, I think these turned out waaay better than before. I believe that what made this batch of cookies turn out well was experience. I had tried them before, so I was familiar with the recipe and process. There were no surprises or time constraints. With that being said, I highly encourage you all to take those recipes that failed and try them again!

Ingredients

• 3 cups All-Purpose Flour (plus extra for dusting)
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Butter, softened (leave sitting at room temp for 2-3 hrs.)
• 1 1/2 cups Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• Gel Food Color
• Nonpareil Sprinkles

Method

In a mixing bowl sift together the dry ingredients: Flour, Baking Powder, and Salt.

In another, larger bowl, cream the softened Butter with Sugar. Keep mixing until it’s smooth and no longer gritty. Now add the Eggs and Vanilla. Mix well.

Add the Flour mixture, in batches. At some point you’re going to have to use your hands to mix it (unless you have a stand mixer and the appropriate attachment).

Divide the dough into two. Add food color to the doughs. For white, just leave as is. Wrap in plastic and refrigerate for 1 hour to overnight.

Take out the doughs and allow them to thaw (about 30 min.) On a lightly floured surface roll them out to about 1/4″ thickness. Lay them on top of each other. Roll them up into a log. Troubleshooting: If the dough cracks brush with a little water. If the dough is too sticky dust with some flour.

Pour out the Sprinkles in a tray or cookie sheet with raised edges. Brush the log with a little water then roll it in the sprinkles. Wrap in plastic again and chill for an hour.

Preheat oven to 350 degrees. Take out the chilled dough-log. Slice 1/4″ thick cookies. Place on a lightly floured baking sheet. Bake for 8 minutes. Allow to cool on the hot sheet for a minute, then remove to a cooling rack.

Enjoy!