Name: Delicious Dunkers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 3 cups dip and about 2 dozen cookies
Ingredients: 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; 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.

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Delicious Dunkers

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