Ingredients
Ingredients:
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) margarine at room temperature
1/2 cup sugar
1/2 cup confectioners sugar
1/4 cup canola oil
1 egg
2 teaspoons vanilla
rainbow sprinkles
Instructions
DIRECTIONS
1.In a medium bowl, combine flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, oil, sugar, and confectioners sugar until fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Add dry ingredients and mix just until dough comes together. Dough will be very soft but wrap it in plastic wrap and refrigerate for at least one hour.
2 Pre-Heat oven to 350°F. Line two baking sheets with parchment paper.
3. Fill a shallow bowl or plate with sprinkles. Form cookies into flat circles with your hands. Press the top of the cookie in sprinkles to cover then transfer to prepared baking sheet.
3. Bake until cookies are golden at the edges, about 18-minutes. Let cool for at least 10 minutes. Cookies will keep in an airtight container for up to 3 days.
Notes
Original Tastebuds recipe was made with butter and I don’t have the exact amounts anymore. But the closest and best recipe almost identical (taste wise) to the Tastebuds ones #rainbowcookies #cookies #kosher #jewishfood #parshadessert