In Good FlavorThese Glazed Funfetti Cookies are shortbread style cookies with a funfetti glaze scream springtime. They are perfect for the Easter dessert table.
Happy Spring!! Or, is it?
Not here. Looking outdoors, it seems to be a distant dream. The four foot wall of snow created by my husband’s snow blowing, the predicted high temps in the 40s, the seemingly lifeless brown trees swaying in the breeze, and the recurring humming of the furnace tells me that winter is hanging on for dear life.
You know what? It doesn’t bother me (much). The end is near! Soon I will enjoy the sweet smell of lilac in the air, the warm yellow glow of the sun, the verdant landscape, and colorful blossoms of spring. I can’t wait!
For now, these cookies are my sweet prelude to spring. Speckled with pastel candied sprinkles, they magically put me in happy state of mind. I served these babies to the daycare children as a pre-Easter treat. The kids quickly gobbled the cookies then asked for seconds. Surprise, surprise!
This is basically a shortbread cookie. To make it, start by creaming the butter and sugar. Then add the vanilla, not pictured here.
Next mix in the flour and salt.
The dough will be dry. I add a little milk to make it easier to handle. I find that 2 tablespoons makes the dough a little too wet, but 1 tablespoon + 2 teaspoons work better.
Next comes the pretty stuff that makes me smile inside…every time I look at it.
I like to work the sprinkles in with my hands. The dough should be a little sticky but not clumping to your hands. Add a sprinkling of flour if it is too sticky to handle.
You will end up with something like this.
There are two things you can do once the dough is mixed. The first option is to roll it into a log, wrap in plastic, then chill. When ready to bake, cut into slices and place on a cookie sheet.
The other option is what I did for the cookies you see here. Form the dough into a disc, wrap in plastic, chill. Prior to baking, use a rolling pin to flatten dough, and use a cookie cutter to form shapes.
Bake them up. Allow to cool. They look so pretty even without the glaze.
The next step is to make a simple glaze of powdered sugar, vanilla, and water. Use a spatula to spread the glaze or just dip the cookies into it.
Finish with some sprinkles. Springtime on a cookie!
GLAZED FUNFETTI COOKIES
INGREDIENTS:
2 cups flour
1 cup butter, room temperature
1/3 cup sugar
1 tbsp. + 2 tsp. milk
1/4 generous cup candied sprinkles
1 tsp. vanilla
1/8 tsp. salt
Glaze:
1 cup powdered sugar
1 tbsp. water
1/4 tsp. vanilla extract
1/8 cup candied sprinkles
INSTRUCTIONS:
Preheat oven to 325 degrees F.
Whisk butter and sugar with an electric beater until creamy. Blend in vanilla. At low speed, slowly add flour and salt. Increase speed as mixture gets thicker. Add milk and blend until ingredients are I just incorporated. Add sprinkles and blend using hands.
Wrap dough in plastic and chill for at least 1 hour if you can. Roll out dough to 1/4 inch or so thick, dusting the work surface with flour if the dough sticks. Cut shapes using a cookie cutter. Place on greased cookie sheets. Bake for about 18 minutes. Allow to cool.
For the glaze, whisk powdered sugar and water in a small bowl. Add vanilla extract. Whisk until smooth and well blended. Spread on cookies using a small spatula or dip cookies into the glaze. Top with candied sprinkles while the glaze is wet.
Makes about 3 dozen cookies.
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