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Rainbow Cookies

Apr 5, 2015

KIMG0309Vanilla Bean Funfetti (Rainbow) Cookies

 

Ingredients:
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
¾ cup granulated sugar
1 vanilla bean
1 large egg
1 teaspoon pure vanilla extract
½ cup sprinkles

 

Rainbow Nonpareil Sprinkles

 

Instructions:
In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.

Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in ¼ cup of the sprinkles.

Place the remaining ¼ cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.

Place racks in the center and upper third of the oven and preheat the oven to 350º F.

Line 2 baking sheets with parchment paper. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.

Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.

Makes about 18 cookies.

 

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Cindy_Arora-300x200

 

From Arora’s “About Me” page:

I’m the mama of an adorable little boy who makes my heart melt every day.

I was a newspaper reporter for 14 years which means I still carry notepads in my back pocket, stick pens behind my ears and have been known to call the police department in the middle of the night to report a “perp.”

I’ve worked as a bartendar, cocktail waitress, shot girl, banquet server, ham carver, fromager, pastry assistant and coffee mistress.

I’m a native Angeleno and totally normal.

My favorite kind of pie is cherry.

I love anything wrapped in puff pastry.

I think cupcakes are ridiculously cute and always will.

I don’t date vegetarians. But I will go to music festivals with them.

I have two beautiful and creative sisters: LashoeGirl.com and Bohoupcycle.com

I feel happiest living by the ocean. But don’t. Such is life.

I love happy endings.

The first book that made me realize I wanted to write about love and a girl’s journey was Fifteen by Beverly Clearly.

I am not afraid of calling myself a feminist, a chick lit writer or a whiskey enthusiast.

Cindy Arora was a staff writer at The San Gabriel Valley Tribune, The Orange County Register and Sacramento Magazine. She’s been published in SaveurTasting Table, Orange Coast Magazine and Fodor’s.

Heartbreak Cake is her debut novel.

 

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Photo of sprinkles by Steven Depolo: Flickr.com/photos/stevendepolo.




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