Funfetti Sugar Cookies

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1 tsp Baking soda
  • 1 tsp Cream of tartar
  • 2 cups Granulated sugar
  • 3/4 cup Rainbow sprinkles
  • 1/4 tsp Salt
  • 1/2 cup Shortening
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on whatmollymade.com

Description

Ingredients

• ½ cup butter, softened
• ½ cup shortening
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ¼ teaspoon salt
• 3 egg yolks
• ½ teaspoon vanilla
• ½ teaspoon almond extract
• 1¾ cups all purpose flour
• ¾ cup rainbow sprinkles

Directions

• Preheat oven to 300°F and line a baking sheet with parchment paper.
• In a large mixing bowl beat the butter and shortening on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tartar and salt and beat until combined, about 3 minutes, scraping the edges of the bowl as you go. Beat in the egg yolks, vanilla and almond extract.
• Beat in the flour gradually until combined. Add the sprinkles and stir thoroughly with a rubber spatula.
• Shape dough into 1 inch balls and place about two inches apart on the prepared baking sheet.
• Bake for 12-14 minutes or until edges are set, being careful not to let them brown. Cool on the cookie sheet for approximately two minutes then transfer to a wire rack to cool completely.
• Store in an air tight container for up to one week or in the freezer for up to three months.