Skip to main content

Trials and Tribulations of Sprinkled Cookies #ChristmasCookies #RecipeTesting #Sponsored

 This is a sponsored post written by me on behalf of Sprinkle Pop, a #ChristmasCookies sponsor.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

I'll start with this: I'm a sprinkle novice. I mean, I've purchased sprinkles before, but I haven't used them often enough. Clearly. But, when Sprinkle Pop* signed on to be an event sponsor for a December event, I selected the sprinkle collections I wanted to use and waited for the shipment. And when they arrived, I jumped right in. 


I had an idea of what I wanted the cookies to look like and made a batch of simple sugar cookies; I covered the top with the sprinkles - before baking. Needless to say, the cookies flattened, as I expected, but the sprinkles melted, unexpectedly. Whoops. They tasted good, but they weren't pretty. And, in my mind, the whole point of sprinkles is pretty! So, I shrugged my shoulders and thought to myself, "The sprinkles must be adhered after baking!"


I did a second trial with an almond cookie base, topping the cookie with royal icing, and then adding the sprinkles. In case you're curious, the sprinkle collections photographed in this post are: American Hero Sprinkle Mix (the green one) and Pink Ombre Sprinkle Mix (the pink one).


Although my peanut gallery did ask, "Mommy, why did you make cookies that look like the ones at the grocery store? Your cookies usually taste great, but look - ummmm - not so great." Thanks. 

'Brutti ma buoni' is definitely my kitchen motto. But these are pretty and tasty. Success.

Ingredients 
makes approximately 30 cookies

Almond Cookie
  • 3/4 C butter, room temperature
  • 3/4 C organic granulated sugar
  • 2 egg yolks
  • 2 C flour
  • 1/2 C ground almonds
  • 1 t pure vanilla extract
  • 1 t pure almond extract
  • Also needed: parchment paper, baking sheet, and cooling rack

Royal Icing
  • 2 egg whites, or more to thin icing
  • 4 C organic powdered sugar, or more to thicken icing
  • juice from one organic lemon
  • food coloring, optional


To Finish
  • sprinkles
Procedure

Almond Cookie
In a large mixing bowl, cream the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour and ground almonds until a flaky dough is formed. Add in the extracts, gently working the dough until it forms a ball. Wrap in plastic and chill for at least 30 minutes before proceeding. While the dough chills, preheat the oven to 325 degrees F.
  

Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto a parchment or silicone-lined baking sheet.


Flatten the balls to between 1/4" and 1/2". You can use your hand or a rolling pin. I used my wooden fermenting tamper!


Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.

Royal Icing
Beat the whites until stiff but not dry. Add sugar and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar.
  
Add food coloring if you desire. This icing may be stored in an airtight container in the refrigerator for up to 3 days.


To Finish
Spread the royal icing over cooled cookies and add sprinkles. Let icing set before storing or serving.

Find the Sponsor
On the web, on Facebook, on Instagram
*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa