Ingredients
1 cup unsalted butter (Kerrygold or European Butter) or Vegan Plant Butter
3 T Vanilla extract or 1.5 T Pure vanilla extract
2/3 cup granulated sugar
2 1/4 cups sifted all purpose flour or Almond Flower
1/2 t kosher salt
1/2 Cup rainbow sprinkles (Note: Change the sprinkles according to the occasion)
(peppermint extract along with red and green sprinkles for Christmas)
(cake batter extract along with silver, blue, and white sprinkles for Hanukkah)
DIRECTIONS
Cream butter and sugar in a stand mixer or with a handheld mixer
Add extract
Stir in the salt with the flour
Slowly incorporate flour, One cup at a time
Once it stops sticking to the bowl stir in sprinkles
Spray a 8x8 or 9x13 pan
Press the dough into the pan and pre-slice into squares
Heat oven to 350
Refrigerate for at least 10 minutes
Bake for 10-12 minutes ( Do not over bake)
With a serrated knife, go over the squares again
Let cookies cool in the pan
Once the pan has cooled at least 15 minutes gently take the cookies out and set aside
After you finish nibbling then place cookies in an air tight container.
Enjoy!
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