2019-12-01_Better_Homes_and_Gardens

sheets, placing each 3 inches apart.

Top each with additional sprinkles.

Bake 14 to 16 minutes or until edges are

light brown but centers appear slightly

underdone, rotating halfway through.

Remove to a wire rack. Gently press

with spatula to fl atten cookies. Let cool.

Store in an airtight container at room

temperature up to 3 days. Makes 12.

PER2COOKIE2 369 cal, 18 g fat (8 g sat fat),

51 mg chol, 265 mg sodium, 44 g carb,

1 g fi ber, 28 g sugars, 4 g pro

CHOCOLATE-

PISTACHIO WHIRLIGIGS

To make Dutch-process cocoa

powder, the cocoa beans are treated

with alkali to neutralize their

acidity. The result is a darker color

and milder chocolate fl avor.

HANDS-ON2TIME240 min.

TOTAL2TIME23 hr. 40 min., plus overnight

1 ¹∕2 2cups2all-purpose2fl2our

³∕4 2 cup2Dutch-process2cocoa2powder

1 ¹∕8 2tsp.2salt

³∕4 2 tsp.2baking2powder

¹∕2 2 tsp.2baking2soda

(^1) ¹∕4 2cups2packed2light2brown2sugar
³∕4 2 cup2plus212Tbsp.2unsalted2butter,2
softened
¹∕2 2 cup2granulated2sugar
32 Tbsp.2vegetable2oil
2 cups2shelled2roasted2
pistachios
tsp.2almond2extract
2 Green2food2coloring
22 Tbsp.2milk
together fl our, cocoa powder,
1 tsp. salt, the baking powder,
and baking soda.

2. In a large bowl beat brown
   sugar, ³∕4 cup butter, ¹∕4 cup
   granulated sugar, the oil, and
   vanilla 2 minutes on medium
   or until well-combined.
   Add 1 egg and yolk; beat
   on low until combined.


3. Add fl our mixture. Beat on
   low until some streaks of fl our

JUMBO SPRINKLE

COOKIES

Some of our favorite online sources

for sprinkles: fancysprinkles.com,

sweetapolitashop.com, and

yumyumsmileshop.com.

HANDS-ON2TIME215 min.

TOTAL2TIME224 hr. 30 min.

(^2) ¹∕2 2cups2all-purpose2fl2our
12 tsp.2baking2soda
³∕4 2 tsp.2salt
¹∕2 2 cup2unsalted2butter,2melted
62 Tbsp.2vegetable2oil
12 cup2sugar
1 2egg
12 egg2yolk
¹∕3 2 cup2light-color2corn2syrup
12 Tbsp.2vanilla
¹∕2 2 cup2multicolor2sprinkles

1. Line a large cookie sheet
   with parchment paper. In a
   medium bowl whisk together
   fl our, soda, and salt.


2. In a large bowl beat
   butter, oil, and sugar on
   medium 1 minute or until
   smooth. Add egg, egg yolk,
   corn syrup, and vanilla. Beat
   until combined. Add fl our
   mixture and sprinkles. Beat
   on low until combined.


3. Using a ¹∕4 -cup measuring
   cup, place dough mounds
   onto prepared sheet. Cover
   with plastic wrap. Chill
   24 hours or up to 3 days.


4. Preheat oven to 350°F.
   Divide dough between
   two parchment-lined cookie

HELPER

Reynolds2Kitchens2

Cookie2Baking2

Sheets2are2

a2new2favorite2in2

our2baking2

tool2kit.2The2precut2

parchment2

paper2sheets2fit2

a2standard2baking2

sheet2and2won’t2

curl2or2roll.

120 | December 2019

FOOD RECIPES

For recipes, tips and fl avor,

visit semills.com

©2019 Southeastern Mills, Inc.