YOU WILL NEED: COOKIES
· ½ cup butter, room temperature
· ½ brick (4oz) cream cheese, room temperature
· 2 large eggs, room temperature
YOU WILL NEED: ICING
· 1 cup butter, soft (room temperature)
DIRECTIONS - cookies
1. Remove all clear bags found inside your pouch
a. Medium bag – Icing
b. Small Bag – sprinkles
2. In a medium bowl, cream the butter until fluffy. Use a spoon (do not use an electric mixer). Add your cream cheese and cream your cream cheese and butter together. Add your eggs and use a hand whisk to incorporate some air into your mixture.
3. Empty contents found directly inside your pouch into your bowl and stir your dry mix into your wet mix just until your dry mix is incorporated (do not over mix) and you are left with a soft (slightly sticky) dough
4. Roll your dough into a log (about 12 to 15 inches long) and wrap tightly with plastic wrap. Freeze 30 minutes.
5. Preheat oven 350F and line two large sheet pans with parchment paper
6. Remove cookie dough from freezer. Using a sharp knife (to make it easy, you can run the knife’s edge in hot tap water and shake off excess water) cut your cookie rounds (12 to 15, about 1” width) and place your rounds on your cookie tray. Flatten slightly with your hands or the back of a spoon. ONLY add 6 to 8 per tray You want maximum breathing room in between cookies as they bake.
7. Bake cookies 13 to 15 minutes, rotating the pans half way through. Bake your cookies until they no longer look wet on top but are still super light in color. They puff up and crack slightly. Remove from oven and let cool completely on your trays.
DIRECTIONS – frosting
1. Add butter to a large bowl (we find it helpful to cut butter up in cubes) and using an electric mixer, beat your butter until fluffy and soft. Empty contents of medium bag (removed in step 1, cookies) into your butter and starting on LOW speed using your electric mixer, blend your dry mix into your butter until your dry mix has been incorporated. Turn up your speed for HIGH and beat until the frosting almost doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all your ingredients are incorporated.
2. Using an offset spatula, frost your cookies and open your small pouch, sprinkle your rainbow sprinkles on top of each one. REMOVE JUST ADD SECTION COMPLETELY
