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When the holidays come around, we all start thinking about cookies. I have been eating and making cookies since I was little. A favorite custom my mother and I shared was recreating Italian-American bakery classics at home.
We conquered lace cookies, tri-colors and our favorite sugar cookie, the Italian sprinkle cookie. Every bakery has a version. Most are heavily doused in sprinkles. We elevated them by adding olive oil and lemon zest and only sprinkling the edges.
You taste the lemon but still get sprinkles in very bite. The best part: This recipe costs less than $8 and makes about 30 cookies. You probably have most of the ingredients in your pantry already.
Start to finish: 70 minutes Servings: About 30
¾ cup unsalted butter 1 egg ¾ cup powdered sugar ¼ cup white sugar Zest of 1 lemon 1 teaspoon vanilla extract ¼ cup extra-virgin olive oil 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon coarse salt 1 cup rainbow sprinkles
In the bowl of a stand mixer, combine butter, egg, both sugars, lemon zest, vanilla extract and olive oil. Using the paddle attachment, cream until fully combined. (Check out the appliances you might want to add to your kitchen.)
In a separate bowl, whisk the flour, baking soda and salt.
Gradually add the flour mixture to the other ingredients in the stand mixer. Mix until just combined.
Place the (very soft) dough onto a large piece of plastic wrap. Chill in the fridge for 1 hour.
Heat the oven to 350 F. Line a baking sheet with parchment paper.
Using a tablespoon, form small balls of dough and press to create circular shapes with thick sides.
Roll the cookie sides into the sprinkles to create a border.
Place the cookies on the baking sheet, about 1 inch apart.
Bake for 10 minutes, until the bottoms are golden brown.
Cool on a wire rack.
Looking for another cookie recipe? Check out these heavenly peanut butter cookies that cost less than 25 cents each.
Image: Anna Gass
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