It’s been a hectic week taking notes and analyzing the NY Fashion week shows, and London Fashion week has already started.. But before I post my NY Fashion week rundown I figured why not share the really sweet and pretty dessert I made this weekend? So without further ado I present you with Italian Sprinkle cookies that melt in your mouth! I made them Dairy free which as you will see and can tell so far is what I usually do..
I adapted my recipe from this recipe:
I switched the butter for margarine this time but I have used vegetable oil as well and just made the amounts a little less than the butter amount.
Recipe according to my adaptation:
- 2 cups (10 ounces) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup margarine (or about 2/3 a cup of oil)
- 1/2 cup sugar
- 1/2 cup confectioners sugar
- 1/4 cup canola oil
- 1 egg
- 2 teaspoons vanilla
About 1 cup rainbow sprinkles
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 margarine, 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.
Happy baking and have a wonderful week!