Ingredients (go organic whenever/wherever you can)
2 3/4 Cups All-Purpose Flour
1 teaspoon Baking Powder
1 Cup Softened Butter Infused with a 85% Sativa Concentrate from Curaleaf FL – Palm Harbor
1 1/2 Cups Cane Sugar
1 teaspoon Vanilla Extract
3 to 4 Tablespoons Heavy Cream
Rainbow Sprinkles (large container)
Preheat oven to 375˚F.
In a small bowl stir together flour and baking powder.
Set off to the side to revisit later.
In a large bowl cream together butter and sugar (until smooth).
Mix in the egg and vanilla.
Gradually blend in dry ingredients, adding small batches at a time.
Next, add enough heavy cream to moisten the dough and make it soft, not wet.
Place rainbow sprinkles in a small bowl.
Take a teaspoon of dough and ball it up.
Roll the dough into the rainbow sprinkles and cover completely.
Place them on a slightly greased cookie sheet. I love to use olive oil.
Slightly flatten the top of each cookie before baking.
Bake for 10 – 12 minutes or until golden brown.
Let the cookies stand for 2 minutes before removing. Place them onto a cooling rack to do their thing.
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