Saturday, September 15, 2012

LET'S EAT: GLITTER BALL COOKIES

 
 
 
I am typically a person who likes to avoid clutter. I strictly abide by the "if I haven't worn it in the past year" rule when it comes to cleaning out my closet, I prefer my desk to have as little on it as possible and I routinely toss clutter that accumulates around the house. But that doesn't mean I don't have my downfalls. Unfortunately, when it comes to sprinkles, I can't seem to have enough.

I came to this realization a few months ago while unpacking after a recent move and our cramped kitchen no longer had space for my "slight" sprinkle obsession. After taking inventory and trying to decide which ones I could part with, I decided to keep them all. I have yet to decide where I will be storing them all, but I realized the best way downsize my collection, is to use them! Not only is this recipe for Glitter Ball Cookies the perfect way to use up an abundance of sprinkles, but they're also really cute!



Glitter Ball Cookies

INGREDIENTS

Cookies
2 2/3 cups all-purpose flour
1 1/3 cups cornstarch
1/2 teaspoon salt
4 sticks unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla
1 teaspoon almond extract
Sanding sugars in various colors

Filling
2 cups confectioners' sugar
2 tablespoons almond extract
1/4 cup light corn syrup
1 stick unsalted butter, softened

You will also need:
Parchment paper
Electric mixer
Offset Spatula

DIRECTIONS

To Make Cookies:
Preheat oven to 350 degrees.
Place flour, cornstarch and salt in a bowl, mix together and set aside.

With electric mixer, mix butter, confectioners' sugar, almond extract and vanilla until fluffy.
Add flour mixture and mix on low until dough forms.

Place each sanding sugar into a small bowl.
Roll dough into balls, 1/2-inch in diameter, then roll balls in sanding sugar.  Place balls on parchment lined baking sheet, 3/4-inch apart.

Bake for 9-11 minutes.  Bottoms should just be turning golden.  Remove and place on cooling racks.

To Make Filling:
With electric mixer, mix all filling ingredients on medium until combined.

Complete Cookies:
With offset spatula place approximately 1/4 teaspoon of filling on half a cookie, sandwich the other half to form a ball.

Cookies will keep in an airtight container for up to 3 days.

TIPS
  1. Be sure to measure the ingredients carefully. This dough tends to be a bit on the "dry" side, and in order for the sprinkles to stick, it is best not to use generous portions of the dry ingredients.
  2. This dough does not keep in the fridge. I learned this the hard way, when I made the dough in advance and returned to the fridge a few hours later to find a big dough "brick."
  3. It is best to keep the cookies small. When I first made these cookies, I rolled the dough into balls about an inch in diameter, and once they had baked and were sandwiched together, the cookies were far too big. These cookies are pretty sweet and are best when they are "bite-sized."
  4. Lastly, be sure to let the cookies completely cool before trying to sandwich them together.
Source: Recipe found here. // Photos taken by Jessica of SAS + ROSE.
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