Recipe from "Toronto Cooks: 100 Signature Recipes from the City's Best Restaurants" by Amy Rosen.
Directions for: Confetti Cookies
Ingredients
Birthday Cake Crumbcup granulated sugar
1 Tbsp brown sugar, tightly packed
cup flour
tsp baking powder
tsp kosher salt
2 Tbsp rainbow sprinkles
cup grapeseed oil
1 Tbsp clear or pure vanilla extract
Cookies16 Tbsp (2 sticks) butter, at room temperature
1 cups granulated sugar
2 Tbsp glucose (or 1 Tbsp corn syrup)
2 eggs
2 tsp clear or pure vanilla extract
2 cups all-purpose flour
cup milk powder
2 tsp cream of tartar
1 tsp baking powder
1 tsp kosher salt
cup rainbow sprinkles
recipe Birthday Cake Crumb (see above)
Directions
Birthday Cake Crumb1. Preheat oven to 300F. Line a baking sheet with parchment paper or Silpat.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix granulated and brown sugars, flour, baking powder, salt, and sprinkles on low speed until well combined. Add oil and vanilla and mix well (the wet ingredients will act as glue to help the dry ingredients form small clusters; continue mixing until that happens).
3. Drop clusters on prepared baking sheet. Bake in preheated oven for 20 minutes, breaking up clusters occasionally. The crumbs should be slightly moist to the touch (they will dry and harden as they cool).
4. Remove from oven and cool completely on baking sheet before using in a recipe (or scarfing by the handful). The crumbs will keep fresh for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.
Cookies1. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar, and glucose on medium-high speed for 2 to 3 minutes, stopping to scrape down the sides of the work bowl as needed. Add eggs and vanilla and beat for 7 to 8 more minutes. (Dont skimp on this 10-minute processthe batter should be really fluffy and pale.) Reduce speed to low and add flour, milk powder, cream of tartar, baking powder, salt, and rainbow sprinkles. Mix just until dough comes together, no longer than 1 minute. (Do not walk away during this step, or you risk overmixing the dough.) Scrape down the sides of the work bowl with a spatula.
3. With mixer still on low speed, add birthday cake crumbs and mix just until incorporated, about 30 seconds.
4. Using a 2 3/4-oz ice cream scoop (or a 1/3-cup measure), portion out dough onto prepared baking sheet. Pat the tops of the cookie dough domes flat. Wrap the baking sheet tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake cookies from room temperaturethey will not bake properly.)
5. Preheat oven to 375F.
6. Arrange chilled cookies a minimum of 4 inches apart on parchment- or Silpat-lined baking sheets. Bake one pan at a time on the middle rack in preheated oven for 18 minutes (the cookies will puff, crackle, and spread). After 18 minutes, the cookies should be very lightly browned on the edges and golden brown on the bottom. The centres will show just the beginning signs of colour. Leave the cookies in the oven for an additional minute or so if they dont match this description or still seem pale and doughy on the surface.
7. Remove from oven and cool completely on the baking sheets.
8. Repeat with second pan. The cookies will keep in an airtight container for 5 days at room temperature or for 1 month in the freezer.
See more: Dessert, Eggs/Dairy, Snack, Bake