Chocolate Sprinkle Cookies
So, you know what’s not a good idea when cooking with toddlers? Turning your back for even one second.
Because if you do, you’ll turn around and find cookies that look like this:
Also not a good idea?
Loosening the lid on your brand-new, $5.00 bottle of rainbow jimmies and pushing them to the back of the counter, thinking they are “out of reach.”
The next step of decorating these “quick and easy” cookies involved using the vacuum cleaner attachment for 15 minutes to suck sprinkles out from between the refrigerator and the cabinets and from underneath the end tables in the living room.
See the design on my site header that shows a cracked egg and a spilled pot of spaghetti? It’s real life here, people. This is how I roll.
At this point, I was seriously considering scrapping the entire homemade cookie idea. It was late, I was tired, and I barely had enough sprinkles left to finish the project. But the next day was my son’s last day of Mom’s Day Out; his last time trotting off to what is basically a play group before starting preschool a few weeks later. The room for “big kids,” we call it.
But my son isn’t a big kid, not really. He just turned four. He’s my baby, whether he wants to be or not. And babies need cookies to take playgroup to share with their friends.
Especially when they said the evening before, “Mama, I want to give you a hundred kissies because I love you a million times up to the moon.” If that doesn’t deserve homemade cookies, I don’t know what would.
Also, I’d just purchased this cookbook and was dying to try it out. A more apt title might be, “1 Dough, 100 Pounds.” I’m thinking of giving it a try.
And about those broken cookie pieces? Don’t worry, I um, got rid of them.
Recipe: Chocolate Sprinkle Cookies
- 1 cup butter, softened
- scant 3/4 cup superfine sugar
- 1 egg yolk, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- pinch of salt
- 7 oz white chocolate, broken into pieces
- Candy sprinkles
- Put the butter and sugar into a bowl and mis well with a wooden spoon, the beat in the egg yolk and vanilla extract.
- Sift together the flour, cocoa powder and a pinch of salt. Add to sugar mixture and stir until combined.
- Chill dough for 30 minutes to a hour. Roll out and cut into shapes.
- Bake for 10 to 12 minutes at 375.
- To frost, melt white chocolate in a double boiler. Spread over cookies and add sprinkles.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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