Rainbow Shortbread Cookies
  • 1½ cups flour
  • ¾ cup powdered sugar
  • 1 stick butter, cold and small diced
  • pinch of salt
  • 1 egg
  • ¼ cup sprinkles
  • ⅓ cup white chocolate chips
  • extra sprinkles
  1. Add the flour, powdered sugar and salt to a standing mixer with the dough attachment or into a food processor. Mix just to combine.
  2. Add in the butter and egg. Miix until just mostly combined. A little loose flour is good!
  3. Remove the bowl from the mixer and stir in the rainbow sprinkles with a spoon and incorporate the remaining flour.
  4. Remove the dough from the bowl and wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.
  5. Preheat your oven to 375 degrees.
  6. Remove from the fridge and roll the dough out into a square {or as close as you can get it} on a lightly floured surface to about a ¼ in in thickness. Cut into equal squares.
  7. Place the squares on a lined baking sheet along with the rough edges {those are for snacking!} . Bake for about 14 minutes, just until lightly golden on the edges.
  8. Cool on a cooling rack.
  9. Place the white chocolate in a bowl and microwave 10 seconds at a time until melted. Be sure to stir as you go. Dip an edge of the cookie into the melted chocolate, add sprinkles then place back of the rack to harden. Continue with remaining cookies.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/10/rainbow-shortbread-cookies/