- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 3 cups dip and about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 307
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 88 mg
Kids of the 90s, this nostalgic recipe may bring back some lunchbox memories for you. I make a cake batter dip with sprinkles that's perfect paired with my shortbread cookies.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 3 cups dip and about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 307
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 88 mg
Ingredients
Cookies:
Dip:
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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.
