this recipe is part of the Left Handed Baking for Right Handed Dummies series.
you guys I’m sorry. I’ve been holding out on you. I told you how surgery went fine and I’m now in hand therapy, but I failed to tell you the most quotable thing I said post-op while the anesthesia wore off.
me: “I’m going to jump on the train now”
jesse: “where is the train going?”
me: “pizza land”
and of course we stopped for pizza on the way home. It worked out nicely that my surgery was on a Tuesday, because in our house we do Pizza Tuesdays…which explains why I had pizza on my mind…and having a take out dinner plan after a busy day was a good option for us. And by us I mean Jesse, because there was no way I was cooking dinner that evening.
anyways. we’re a little over two weeks post-op and while my arm still feels like poopy ka-ka, my brain is like GET ME OUTTA HERE! To pass the time, here are a few things I’ve been reading: little fires everywhere, girls burn brighter and endless insurance claims. That last one is a page turner. I also took up professional Wii fit hoola hooping (it’s the only game that doesn’t seem to involve arms, jostling or jumping), I’m up to 264 hoolas on the beginner mode. Don’t act like you’re not impressed.
last weekend we couldn’t take our tiny house anymore, and we snuck out of the house to go see my parents in Ithaca. I requested mom’s cinnamon rolls (because they are the best). She definitely came through, exhibit A. <- click dat. We watched The Last Jedi on their projector screen and ate more cheetos than I’d like to admit. But luckily my fingers were still stained orange from the surgical iodine, so who could really tell just how cheeto-dust covered my fingers were??
I made you these funfetti slice and bake cookies because everyone needs a little funfetti friday in their life! I love slice and bake cookies because you can just slice off as many cookies as you want and save the rest of the dough for when cravings hit. The texture is softer than most of the shortbread slice and bakes which are popular right now, and I prefer them that way. Think soft sugar cookies, more like the tollhouse variety you ate raw in college. The flavor is bright from the imitation vanilla but still rich and balanced from the almond. I hope you enjoy these, and have a very fun funfetti friday!
oh, one more thing, this is one of those “the more the merrier” situations, so feel free to use as many sprinkles as your unicorn heart desires.
funfetti slice and bake cookies
what you’ll need
3/4 cup butter (170g)
1/3 cup cane sugar (75g)
1/3 cup powdered sugar (35g)
1 egg white, reserve yolk
1 teaspoon almond extract
1 1/2 teaspoon clear imitation vanilla flavoring
1/4 teaspoon salt
2 cups all purpose flour (250g)
1/4 cup rainbow sprinkles, plus more for rolling edges if desired
coarse white sugar, for rolling
Yes, only use the egg white in the dough. why? yolks are yellow and make the cookies more yellow. funfetti is supposed to be white with sprinkles throughout, so we opt out of yolks to preserve the whiteness.
Yes, clear imitation vanilla is best for that truly 90s experience, but if you don’t have some and need these cookies asap, use regular vanilla. Your cookies may just turn out a bit richer tasting and ever so slightly more brown.
If you’re having trouble getting the sprinkles to stick to the outside of the logs, you can brush them with a bit of the egg yolk mixed with a dash of milk.
The dough logs keep in the fridge up to 4 days. So feel free to just slice off as many cookies as you want, and chill the rest of the dough. You can also freeze the logs, just make sure to let them thaw an hour before baking.
how to whip it up
In a stand mixer or medium sized bowl with a hand mixer, beat together both sugars and butter with a medium high speed until verrrry fluffy. This may take a few minutes. Add in vanilla and almond extract, mix until smooth. Then stir in egg white on a medium speed, this may take a few minutes to incorporate evenly into the dough. Once smooth again, mix in flour and salt on a medium low speed until dough comes together. The dough should be should be fairly stiff. I find the best way to incorpate the sprinkles is to make a little well in the middle of the dough, pour the sprinkles in, and then mix on high for 10-20 seconds. This prevents all the sprinkles from getting crushed at the bottom of the bowl.
Remove dough from bowl, roll into ball and then divide in two. Roll halves into 6 inch logs, roll in sprinkles or course sugar to coat sides.Wrap each log in plastic wrap. Let chill for at least 2 hours, but honestly overnight is best to make that 90s funfetti taste shine. I chilled mine overnight.
Once chilled, it’s time to slice and bake! Line your baking sheets with parchment or a silicone mat, preheat oven to 350°. Slice logs into roughly 1/2″ thick cookies. Bake 14-16 minutes, edges should be ever so slightly browned (unless you rolled them in sprinkles) and middles of cookies set. Let cool. Eat all the cookies and TGIFF.