Dunkers
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Why I Love This Recipe
Different type of dessert and is a fun way to mix it up.
Ingredients You'll Need
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1/4 teaspoon kosher salt
Dip:
One 8-ounce block cream cheese, at room temperature
One 8-ounce container frozen whipped topping, thawed
1 cup confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon cake batter flavoring
1/4 cup rainbow sprinkles, plus more for sprinkling
Directions
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.
Pairs Well With
Milk
Questions, Comments & Reviews
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