Sprinkled Italian Cookies

Sprinkled Italian Cookies recipe by @beardandbonnet on www.beardandbonnet.com

If I had to pick a cookie out of the 12 days line up this year that really puts a smile on my face, this is the one. I mean, seriously who doesn’t like sprinkles?

Sprinkled Italian Cookies recipe by @beardandbonnet on www.beardandbonnet.com

All of the colors of the rainbow in every bite, what’s not to love?! Plus, my kids don’t mind rolling balls of cookie dough in a bowl full of sprinkles which means less work for me. Whooppee!!

Sprinkled Italian Cookies recipe by @beardandbonnet on www.beardandbonnet.com

Go ahead, gather your sprinkle fairy’s and bake a batch of smile inducing cookies – you know you want to!

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Sprinkled Italian Cookies

  • Author: This Mess Is Ours
  • Yield: 2 dozen 1x

Scale

Ingredients

  • 3/4 cups lightly toasted pine nuts
  • 1 cup confectioners’ sugar
  • ¼ cup almond paste
  • 1 teaspoon pure vanilla or almond extract
  • 1 large egg
  • ½ cup gluten free all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • 1 1/4 cups gluten free sprinkles

Instructions

  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  2. In a food processor combine ¾ cup pine nuts, the confectioners’ sugar, almond paste, and vanilla extract. Then process until fine crumbs form. Add the egg and pulse until incorporated. Add the flour, baking powder, and salt; process the ingredients until the dough comes together.
  3. Roll the dough into balls about ¾ – inch big then roll the balls of dough in the sprinkles. Gently press the sprinkles into the dough and place on the prepared baking sheets with 2 inches of space between each cookie.
  4. Bake the cookies approximately 15 minutes, rotating the pans halfway through the cook time. The cookies should be golden brown. Let the cookies cool completely on the baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature for 2-3 days.

 

2 Comments

  1. Diana December 6, 2015 at 8:16 am

    Love your gluten free cookies.. My question is if I want you use all purpose flour are the measurements the same or do I need to make changes on recipes?
    Thank you

    Reply
    1. Meg December 6, 2015 at 8:57 am

      Thank you Diana! Most of the recipes should be interchangeable – I purposely used gluten free alternatives that are cup for cup replacements for that very reason, but I have not tried it myself. Please, let me know how they turn out!

      Reply

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