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Categories:
bread flour cornstarch baking soda salt butter sugar vanilla almond extract egg white chocolate chips sprinkles
Viewed: 45 - Published at: 9 years agoIngredients
- 2-1/4 cups Bread Flour
- 1/4 cups Cornstarch
- 3/4 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1 cup Unsalted Butter, Room Temperature
- 1-1/4 cup Granulated Sugar
- 2-1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Almond Extract
- 1 whole Egg
- 1 cup White Chocolate Chips
- 1/2 cups Rainbow Sprinkles
Method
- Preheat oven to 375°F. Grease a 10-inch round pie dish. In a large bowl, mix the flour, cornstarch, baking soda and salt together until blended. Set aside.
- Cream the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment, until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl. Add the vanilla, almond and egg and paddle for 7-8 minutes until the mixture is homogenous and very fluffy. There shouldn't be any visible streaks of butter. (Don't skip this step!) Scrape down the sides of the bowl.
- With the mixer on its lowest speed, slowly add in the flour mixture and paddle just until fully incorporated and no white streaks remain.
- Add in the white chocolate chips and the sprinkles and mix just until they are fully distributed.
- Pour the dough into the prepared pan and bake in the preheated oven for 22-24 minutes. The edges will be slightly browned and the center will still be slightly underdone. Allow the pie to cool completely before cutting.
- Note: If you prefer to bake these as cookies, scoop onto a cookie sheet and bake for 8-10 minutes, or until the edges are slightly browned. Cool on a wire rack.
