Confetti Sugar Cookies

Confetti Sugar Cookies

I was scrolling through pins on Pinterest and a photo from Deliciously Sprinkled caught my eye.  While the Funfetti cake looked absolutely delicious, I was really drawn to the color of the sprinkles she used. The colors were just so vibrant, with every color of the rainbow.  Most importantly, they don’t have any brown sprinkles which I don’t like the look or taste of.  In the post, Jenn said she bought them in bulk from I haven’t heard of before, but I certainly had to check out these sprinkles.  Not only are they beautiful in color but they are only $2.99/pound!  I also like that these jimmies have more of a crunchy texture rather than a waxy texture like other sprinkles. I know they are only sprinkles and it’s probably silly how I talk about them like I am in love or something. But, I can’t help but get excited about new baking product finds and I had to share. I immediately ordered 2 pounds of the rainbow jimmies, a pound of nonpareils, a bunch of dried fruit and nuts. My kids especially loved the dried strawberries, dried berry mix and dark chocolate covered almonds.  There are so many things I still need to try.

So, now that I had 2 pounds of rainbow jimmies, I had to find something to make with them. I really didn’t feel like making cake or cupcakes. Instead, I decided to make these confetti cookies and they were exactly what I was looking for.  I like that there aren’t many ingredients; it’s all stuff you probably have on hand. The dough comes together easily and quickly and in no time, you have about 3 dozen delicious buttery sugar cookies. The texture of these cookies is really soft, which is a nice contrast to the sugar crust on the outside.  Sadly (embarrassingly?), we tore through all these cookies in only 2 days. And in 2 weeks, I went through a whole pound of rainbow jimmies between these confetti cookies and another super delicious frosted sugar cookie recipe that I hope to share soon.

Confetti Sugar Cookies

Yield: ~36 cookies (I got 34)

1 1/3 cup butter @ room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract   I used vanilla bean paste

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup sprinkles   Jimmies don’t bleed like nonpareils (the beads)

granulated sugar for the top of the cookies   (optional)


Preheat oven to 350F

Line a baking sheet with parchment paper or a Silpat

In the bowl of your KitchenAid mixer, beat together the softened butter and sugar with the paddle attachment. Continue to beat until light and fluffy ~ 3 minutes.

Beat in the 2 eggs and vanilla until completely combined.

In a small bowl, with a whisk, combine the flour, baking powder and salt.

Slowly add the flour mixture to the butter mixture, mixing until combined and the dough comes together.

Gently fold in the sprinkles with a spatula to prevent the colors from bleeding.

With a cookie scoop, drop balls of dough on the prepared baking sheet, about 1-inch apart.

Optional step: Place about a 1/4 cup of granulated sugar in a small bowl. Roll just the top of each dough ball into the sugar  (this makes them sparkle and gives them a sweet crust)

Bake for ~11 minutes or until edges are just starting to turn golden. (Turn the cookie tray around at about 6 min). The tops will look just slightly underdone.

Cool for 5 minutes on the cookie sheet. Transferring to a cooling rack to cool completely.

Source:  Buns In My Oven adapted from

Note: I don’t have any affiliation with, nor was I paid at all for this post. I just really like their products and wanted to share.

Sprinkles Cookies

Sprinkle cookies

Hello!  I’m sorry to have been gone so long.  I’ve really missed you and my blog….and I just had to share these sprinkles cookies from Confessions of a Cookbook Queen.  I was scanning through Pinterest and the cuteness of these cookies caught my eye.  You know I’m always a sucker for sprinkles. Reading through the recipe, I was intrigued by the buttery sweet dough emulsion it called for.  Have you ever heard of this?  No?  Me neither.  Kristan said you could find it at Michael’s or Hobby Lobby, but I could not.  And, while she said the ingredient was optional, it was not going to be for me.  I get my mind set on something and that’s it, it’s happening.  So, I just ordered it on Amazon and thank goodness with Prime I only had to wait 2 days.  Was it worth it?  Yes!  I loved the flavor it gave the cookies.  It’s the flavor of bakery cookies, you know the one you just can’t put your finger on and can’t seem to replicate? This is it.

At first, I thought these cookies were too sweet and I was disappointed. But, I swear, overnight some magical transformation took place and they were just perfect.  The cookie is buttery and soft.  The glaze hardens, adding sweetness and serving as glue for all those crunchy sprinkles.  My kids and husband went crazy for these, eating a fistful at a time.  I got about 50 adorable cookies, but that was not nearly enough. These cookies barely made it a day in this sugar-cookie-loving house.  Note to self: double recipe next time, okay?

Sprinkles Cookies

Yield: ~ 3 dozen ( I got 50)


1 1/2 sticks unsalted butter, slightly softened

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp buttery sweet dough emulsion  optional

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt


2 1/2 cups powdered sugar

1/4 cup water

1/2 tsp almond or vanilla extract  – clear if you want white glaze

3 oz jar rainbow nonpareils

Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.

In the bowl of your Kitchenaid, beat butter and sugar, on medium, until light and fluffy, ~ 3 minutes. Add eggs, vanilla, and buttery sweet dough emulsion, if using. Beat until combined.

On low, slowly add the flour mixture. Mix until a smooth dough forms.

Cover and refrigerate for 1 hour minimum.  I took the dough out of the bowl, shaped it into a thick rectangle and wrapped it in Saran Wrap.

Preheat oven to 400F.  Line a cookie sheet with parchment paper.

Roll dough to 1/4 inch thickness on lightly floured counter or pastry mat. I found this dough to be crazy sticky- be liberal with the flour.  

Cut using a 2 1/2 inch round cutter. I used a 2 1/4 inch scalloped cutter.  Place on baking sheet ~1 inch apart. They don’t spread so you can fit a lot of cookies on a sheet.

Bake for 6 minutes. Watch carefully. There should be little to no color.  Remove and let cool completely on wire rack.

For the glaze:

In a large bowl, whisk together the powdered sugar, water and vanilla extract until smooth.  You may need to add water to get the glaze consistency you want.

Dip the cookies in the glaze face down, letting the excess drip off.

Place the dipped cookies on a wire rack set over wax paper and sprinkle liberally. Let set for about an hour before serving.

Source:  Confessions of a Cookbook Queen

Sprinkles cookies

Dahlia Bakery’s All-American Chocolate Chunk Cookies

Dhalia Bakery's Chocolate Chunk Cookies

Wow. I finally found myself a pocket of time and my head was swimming with ideas of what to bake.  I’m sure you are thinking, with all these ideas, why did she end up making chocolate chip cookies?   Well, to be honest, I just really had a taste for them.  When I was flipping through The Dahlia Bakery Cookbook, of course, the chocolate truffle cookies caught my eye first. But, the chocolate chunk cookies were a close second.  There isn’t much better than a big, chewy chocolate chip cookie and a tall glass of ice cold milk.  And these looked like my kind of cookie.

Most chocolate chip cookies have essentially the same ingredients, just in different proportions. If you are looking for a special ingredient, I hope you aren’t disappointed that there isn’t one in these cookies.  Why are they so good then? It must be that the ratios are just right.  The cookie tastes just as it should, of butter and brown sugar.  It has a very slight crispness to the edges, but is perfectly chewy throughout, and they stayed chewy for three days.  At Dahlia, Tom Douglas uses a mixture of milk and bittersweet chocolates.  I used all semisweet cut from a Callebaut bar, as unbelievably, I was out of milk chocolate.  I also used only 14 oz of chocolate (only??), instead of the 19 oz called for in the recipe. As much as I love chocolate, with too much, I believe you can’t taste the deliciousness of the cookie.

As you probably know, I don’t make many recipes more than once.  But this one is a keeper.  I’m looking forward to trying the two chocolates next time or M & Ms or Reese’s cups or……

Dahlia Bakery’s All-American Chocolate Chunk Cookies

Yield: 24 to 26 cookies (I got 24 big cookies)

3 large eggs, room temperature

2 tsp pure vanilla

3 1/2 cups (482 grams) all purpose flour

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp kosher salt

1 cup plus 5 tablespoons  (10.5 ounces/298 grams) unsalted butter, softened

1 cup plus 2 tablespoons (25o grams) packed, moist brown sugar

1 1/4 cups (250 grams) granulated sugar

1 1/2 cups (9 ounces/255 grams) milk chocolate chunks

1 1/2 cups (9 ounces/255 grams) bittersweet chocolate chunks


Preheat oven to 375 degrees.  Line your cookie sheet(s) with parchment.

In a small bowl, break the 3 eggs, add the vanilla and whisk to combine. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and kosher salt. Set aside.

Into the bowl of your Kitchen-Aid, add the butter and both sugars.  Cream on medium-high, with the paddle, until very light in color and fluffy, ~ 4-5 minutes.  Stop the mixer and scrape down the sides of the bowl with a spatula.  Beating on medium, pour in half of the egg-vanilla mixture and beat until incorporated.  Scrape down the sides again and add the rest of the egg-vanilla mixture.  Beat briefly to combine.

Add the dry ingredients to the bowl of the electric mixer, beating on low until evenly distributed. Scrape down the sides of the bowl with a spatula and mix just 10 more seconds.  Don’t overmix.  Add the chocolate chunks and mix just until combined. Remove the bowl from the stand and using a spatula scrape the bottom of the bowl to make sure all the flour is mixed in.

Use an ice cream scoop to portion the cookies in 2.5 ounce portions (~ 1/4 cup), placing them evenly apart, 6 cookies per cookie sheet.

Bake until mostly golden brown on the edges but still pale in the middle, ~ 16 to 18 minutes, rotating the pan halfway through cooking time.  If you are baking 2 cookie sheets at a time, also rotate them between racks.  Do not overbake.

Remove the cookie sheet from the oven and cool on a wire rack for 10 minutes before using a spatula to remove the cookies from the sheets.

Source:  The Dahlia Bakery Cookbook: Sweetness in Seattle

Chewy Chocolate Chip Cookies

I keep seeing the same recipe for “The best chocolate chip cookie” all over Pinterest.  And well, no wonder, this chocolate chip cookie recipe has been viewed over 1.6 million times!!  Wow!  Well, I figured there must be something special about this recipe, so I had to make it and find out. Looking at the ingredient list, it includes all the usual stuff, but then there is cornstarch.  I’ve never seen cornstarch in a chocolate chip cookie recipe before.  I know you can make a cake flour substitute by adding cornstarch to flour and this must be the same idea.  The cornstarch contributes to their super soft texture and gives them their “puff”.   And, since I am in the soft chocolate chip cookie camp (crisp cookies? Yuck!), that is exactly what I am looking for.  I subbed in chocolate chunks cut from a Callebaut semisweet bar for the chocolate chips.  Without the stabilizers in the chunks, the chocolate can’t hold its shape, so it is all melty and gooey.  Have you ever tried this?  No?  You totally have to!

So, the verdict?  I have tried tons of chocolate chip recipes.  I mean, they are my absolute favorite cookies and all.  But, are they the best?  I almost never say that because there are still so many recipes still to try.  But, I will say they are pretty darn good.  Soft, thick and puffy, packed with melted chocolate chunks, still warm from the oven…. Do chocolate chip cookies get much better?  Jack and Sammie don’t think so.

Chewy Chocolate Chip Cookies

Yield: 2 dozen I got 21- though I had to throw the last 3 away because dang, I forgot about them and they burned 😦

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup bittersweet chocolate chunks-  I used Callebaut semisweet cut from a bar
Preheat the oven to 350F.
In the bowl of a stand mixer with a paddle, cream together butter and both sugars until fluffy and light colored.  Blend in the egg and vanilla.
Mix together the flour, cornstarch, baking soda and salt in a small bowl.   Mix the flour mixture into the butter-sugar mixture by hand.  Stir in chocolate chunks.   The batter is very stiff.
Using a standard-sized cookie scoop or tablespoon, drop dough onto a parchment or Silpat lined baking sheet.  Bake for 8-10 minutes, until just barely golden brown around the edges.  Do not allow the cookies to brown on top, just the very edges.
Let cool, on the sheet, on a wire rack for five minutes to set.  Remove from the baking sheet and let cool completely on the wire rack, if you can wait.
Source:  Apple a Day, Originally from Anna Olson, Food Network Canada

Soft Frosted Sugar Cookies

If you haven’t noticed already, my family loves soft cookies, frosted, with pretty sprinkles.  So, I tend to make lots of different recipes fitting these three criteria.  I actually made the original recipe for these cookies about a year ago, and while they were good, the frosting was a bit too thin for my taste.  In this house, we like lots of frosting, especially when it is piped on all pretty like.  But, it wasn’t possible with this particular frosting recipe as written.  I suppose I could have added more powdered sugar.  But with the melted butter instead of softened butter in the recipe, I think I would have had to add lots of it, changing the taste of the frosting.  When I saw these soft frosted cookies on my beloved Pinterest (Gosh, sorry, I know I am obsessed), I knew this was exactly the recipe I was looking for.  It uses the same, soft vanilla flavored base but then the cookie is frosted with a thick, pipeable, buttercream frosting.  I mean, you gotta love those perfect swirls of frosting. Okay, maybe not so perfect.  I just realized I need to work on that.

Originally I had something else planned to make this morning, but I decided today was the kind of day that could use some uplifting from sprinkles.  It just isn’t possible to see this bright colored confetti and not smile.  Especially if it is the topping to a big, fat sugar cookie, with so much frosting it is almost too much…Almost. 😀  These are so delicious, they put those always enticing grocery store cookies to shame.  Sorry Lofthouse, we don’t need you anymore.

Soft Frosted Sugar Cookies

For the Cookie:

4 1/2 cups all-purpose flour

4 1/2 tsp baking powder

3/4 tsp salt

3 sticks unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

5 tsp vanilla extract

Sift together the dry ingredients: flour, baking powder and salt.   I didn’t sift. Instead I mixed it and fluffed it well with a whisk. 

Add the butter and sugar in the bowl of an electric mixer.  Beat them together with the paddle on medium-high speed until soft and fluffy, ~ 2-3 minutes

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.  Blend in the vanilla.

With the mixer on low, slowly pour in the dry ingredients.  Mix just until incorporated and evenly mixed.

Cover and chill the dough for 1 hour.  Preheat the oven to 350F about 20 minutes before removing the dough from the fridge.

When you are ready to bake the cookies, scoop a scant 1/4 cup of dough (I used a medium cookie scoop) and roll into a ball.

Flatten the ball slightly with your fingers and place on baking sheet lined with parchment.

Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart to allow for some spreading.

Bake at 350°F for about 10-12 minutes or just until set.  Do not overbake!  The edges should be no more than very lightly browned (if at all).  The cookies should stay very white in color on top, with some browning on the underside.

Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely before frosting.

For the frosting:

2 1/2 sticks unsalted butter, softened

2 1/2 cups confectioners’ sugar, sifted   I did not and it was fine

1/8 tsp salt

1 tsp vanilla extract

Food coloring   optional

Sprinkles  optional

In a stand mixer, beat the butter on medium-high speed with the whisk attachment, until smooth, ~ about 20 seconds

Add confectioners’ sugar and salt.  Beat on medium-low speed until most of the sugar is moistened, ~ 45 seconds

Scrape down the bowl with a spatula. Beat on medium speed until mixture is fully combined, ~ 15 seconds

Scrape bowl again and add vanilla. Beat on medium speed until incorporated, ~10 seconds.  Increase the speed to medium-high and beat until light and fluffy, ~ 4 minutes, scraping down bowl once or twice as needed.

If you want too add in the food coloring do so now.  Mix until it is well combined and one solid color.  I find it easiest to put the frosting in a Ziplock bag and pipe it on.  Add the sprinkles and let dry for a few hours for the frosting to set.

Source:  Cookies from Deliciously Declassifed, as seen on Annie’s Eats, originally from Hostess with the Mostess  and the buttercream frosting is from Deliciously Declassified, originally from Cook’s Illustrated.

Hot pretzels with sweet mustard and cheese sauce

Who doesn’t love baby showers?  I was so excited when I was asked to contribute to a virtual baby shower for Jessica of The Jey of Cooking.  There will be no pink in this shower to honor the arrival of her baby girl due this October.  Nope.  Jess is a huge Cub fan and so it only follows that her baby girl will be one too.  Instead, this shower will be filled with baseball park themed foods- hot dogs, pretzels, candy corn, and all the other yummy foods you happily stuff your face with while enjoying a game at Wrigley Field.  Jess is one of the few bloggers that I have been lucky enough to meet in person and call my friend.  Congratulations to Jess, your husby and the soon to be big brother, A!  And, thank you for hosting Joelen (What’s Cookin Chicago?)!

To me, a ballgame just isn’t one without 2 things, a Vienna hot dog and a hot pretzel.  Okay, maybe three…I’ll add my husband too.  Sorry babe, I always think of food first.  Justin is a huge Cub fan.  In fact he used to live about a block from Wrigley and so close to the El, you could open his bedroom window and put your hand on the track.  Now, that is close…and frickin loud. It is pretty sad when you always have to watch TV in closed caption so you can switch to reading it whenever a train goes by.  I know it sounds a bit crazy, but this was before we were married, while he was in law school.  It was fun then and I know it was one of Justin’s favorite places he ever lived.  I’m not so big on baseball, but I have gone to more than my share of games because I love my husband.  I mostly people watch and eat.  And, there sure are some interesting (usually drunk) people to watch and some delicious food. 😀

So, I chose to make hot pretzels for Jess’s baseball themed shower.  But, there are so many recipes…which to choose?  I decided to go with Alton’s, because, well, I love him.  He is a giant food nerd just like me.  But, while plain pretzels are good, they are so much better with a dipping sauce. No, not one sauce, but two.  I made the sweet mustard sauce like they sell at Auntie Anne’s Pretzels and also a warm sharp cheddar cheese sauce.  The pretzels bake up with a perfectly golden crust, flecked with chunks of salt, covering the super soft bread-like interior.  Baseball fan or not, who doesn’t love a good hot pretzel?  And trust me, these are good ones!

Homemade soft pretzels

Yield:  8 big fat pretzels

1 1/2 cups warm (110 to 115 degrees F) water      Measure with a thermometer

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups   Best to measure by weight

2 ounces unsalted butter, melted

Vegetable oil, to grease the pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water    to make the egg wash

Pretzel salt   I used Kosher

Combine the warm water, sugar and kosher salt in the bowl of a stand mixer.  Sprinkle the active yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.  Add the flour and melted butter.  With the dough hook attachment, mix on low speed until well combined. Change to medium speed, kneading until the dough is smooth and pulls away from the sides of the bowl, ~4 to 5 minutes. Remove the dough from the bowl, clean it and then oil it well with vegetable oil. Return the dough to the bowl.  Cover with plastic wrap and sit in a warm place for ~ 50 to 55 minutes or until doubled in size.

Preheat the oven to 450F. Line 2 half-sheet pans with parchment paper. Lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. It’s easiest to do this with a scale, about 4.5 oz per ball.  Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to make a pretzel shape.  Place onto the prepared pans.

Place the pretzels into the boiling water, 1 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture. Sprinkle with the pretzel salt (or Kosher or coarse- just not table salt) . Bake until dark golden brown in color, ~ 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source:   Alton Brown , There is a great video tutorial if you click on the pretzel picture.

Sweet Mustard Sauce

1/4 cup mayo

1/4 cup dijon mustard

3 Tbsp packed light brown sugar

1/2 tsp cider vinegar

Whisk all four ingredients in a small bowl.  Cover and refrigerate.  I made half of this recipe since I had 2 sauces.

Cheese Sauce:

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup whole milk

8 oz extra sharp cheddar cheese, shredded from a block

Kosher salt

In a small saucepan, melt the butter on medium heat.  Whisk in the flour.  Whisking constantly, cook for 30 seconds.

Slowly whisk in the milk until completely smooth.  Stirring constantly, bring the white sauce to a simmer over med-low heat until thickened, ~ 3-5 minutes.  Remove the pan from the heat and stir in the cheese until completely melted.  Taste and add a pinch of salt if needed.  Serve warm.

Leftovers can be reheated in the microwave on medium, 30 seconds at a time.  You may need to thin the sauce with a bit more milk.

Source:  Smells Like Home

Sugar Cookies

When I was in college at University of Illinois, one of my roommates, Dawn, used to get care packages from her boyfriend’s mom (now mother-in-law).  In the box, there were always some of these super delicious sugar cookies.  Dawn was nice enough to share with us and I loved them!  I made sure to get the recipe.  Although I’m not sure why because I didn’t really bake back then.  It was probably so my mom could make them for me.  I totally forgot about those cookies until Alex pulled an old (okay, really old) binder off the bookshelf and a bunch of recipes fell out of it.  As I was cleaning up the mess, I saw this recipe and I couldn’t wait to make them.  I haven’t had these cookies in probably 15 years! Geez, now I have dated myself.  I had to double check the recipe with Dawn because the baking time and temperature was cut off.  And, I remember leaving out the cream of tartar from the ingredient list, because at the time, I didn’t know what it was.  It must not be important then, right?  She emailed me a photo of the original recipe and I was surprised that it didn’t have any vanilla or salt.  So, I decided to add them.  I also chose to use butter rather than margarine, because, well, it’s butter.  Enough said.

So, how were they?  Mmmm…just as good as I remembered.  The cookies are really buttery, not really chewy but very soft.  They are versatile in that you can change the color of the sanding sugar to coordinate with any holiday.  Or, even school colors would be cute.  Since there isn’t a holiday right now, we decided to go with Sammie’s favorite color, which for at least today, is rainbow.  I guess I could have coordinated with the colors of the Olympic rings or support Team USA with red, white and blue sugars.  But, of course, I didn’t think of that until now.  Oh, well.  Rainbow sugar tasted just fine. 😀

Old-fashioned sugar cookies

Yield: I got 29 cookies

1 cup (2 sticks) butter, room temperature   the original recipe calls for margarine

1 cup powdered sugar

1 cup granulated sugar (plus extra for rolling)

1 cup of canola oil

2 eggs

1 tsp vanilla

4 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp salt

Sprinkles optional

Using a stand mixer fitted with a paddle, cream the butter, sugar and powdered sugar until fluffy, about 3 minutes.  Add the oil, eggs and vanilla. Beat well until combined.

In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt with a spoon.  Sift the flour mixture into another bowl or onto wax paper.

Add the flour mixture to the butter mixture slowly.  Beat just until combined.

Cover the bowl and refrigerate for at least 2 hours to overnight.  The dough is very soft, but will firm up quite a bit with refrigeration.

Preheat oven to 350F.

Put about 1/2 cup granulated sugar in a small bowl.  Roll the dough loosely into balls (I used a medium sized cookie scoop) and then roll completely in granulated sugar.   Place balls on a parchment lined cookie sheet.  Press down gently with a flat bottomed glass dipped in sugar (it should be thick if you want a chewy cookie).  Store the bowl of dough in the fridge between batches.  Sprinkle on colored sugar if you wish.  Bake at 350 for 10 – 12 minutes.  You want to pull them out when they look set.  There should be almost no browning.  They should be very white.

They freeze well in an airtight container for up to 1 month.

Source:  Adapted from Lois Curran ( My friend Steve’s mom)

Glazed Citrus Doodles

I always thought citrus was fine as a flavor, but why choose it if chocolate is available?  But, I have really grown to love it, especially lemon and lime.  But, I just realized that I have never baked anything with orange before. So, when I was flipping through Everyday Food,  I was intrigued by this recipe for glazed citrus doodles.  I love Martha, she never lets me down, so I thought I would give them a try.  The cookie is a simple snickerdoodle base, but minus the cream of tartar.  Then you add orange and lemon zest, which together give the cookie its super refreshing citrus flavor.  And oh my gosh, I am so in love with the smell of zesting citrus fruit!  Although the cookies are delicious as is, they are made even more delicious with the addition of an orange-lemon glaze.  These citrus doodles are the perfect cookies to finally welcome in the warm weather.  So, come on, and get yourself a plate, a tall cold drink and enjoy it.  Here in Chicago, you can never know how long it will last…

Glazed Citrus Doodles

2  3/4 cups all purpose flour (spooned and leveled)

1 Tbsp baking powder

1/4 tsp fine salt

1 cup (2 sticks) unsalted butter, room temp

1 1/2 cups  sugar

2 Tbsp grated orange zest, plus 3 Tbsp juice (2 oranges)

4 tsp lemon zest, plus 3 Tbsp juice (from 2 lemons)

2 large eggs

2 1/2 cups confectioners’ sugar

Preheat oven 350F, with racks in upper and lower thirds.  Whisk together flour, baking powder and salt.

In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 Tbsp orange zest, and 2 tsp lemon zest on medium high until pale and fluffy, 3 minutes. Scrape down the bowl as needed.

Beat in eggs, one at a time.  Add flour mixture; beat to combine.

Roll dough into 1 inch balls and place 2 inches apart, on parchment lined baking sheets.

Bake until the edges are lightly golden, 12 to 15 minutes, rotating the sheets halfway through.  Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.

Whisk together 1 Tbsp orange zest, 2 tsp lemon zest, citrus juices, and confectioners’ sugar until smooth.  You may need to add more confectioners’ sugar to get it to the consistency you want.

With a small spoon, spread glaze over each cookie.  Let set 1 hour. (Store in airtight containers, up to 3 days.)

Source:  Everyday Food

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