Pudding Cookies With Sprinkles (Print Version)

# Ingredients:

01 - 1 cup colorful sprinkles.
02 - 1/4 cup regular shortening.
03 - 3/4 cup butter, softened nicely.
04 - 1 and 1/2 cups granulated sugar.
05 - 2 eggs, large and brought to room temperature.
06 - 1 and 1/2 teaspoons vanilla extract.
07 - 2 and 1/2 cups all-purpose flour.
08 - 1 tablespoon baking powder.
09 - 1 small box of instant pudding mix.
10 - 1/2 teaspoon salt.

# Instructions:

01 - Get your oven going at 350°. Line your cookie sheets with parchment paper.
02 - Beat the butter, shortening, and sugar for around 4 to 5 minutes till it's super fluffy.
03 - One at a time, work in the eggs. Then toss in the vanilla and pudding mix.
04 - In another bowl, stir together the flour, salt, and baking powder. Slowly combine with the wet mixture.
05 - Scoop some dough, roll into balls, and coat each ball in sprinkles placed on a dish.
06 - Arrange on the cookie sheets with a bit of space (about 2 inches) between each one.
07 - Bake for 12 to 15 minutes until the edges are light golden. Let them cool on the tray for 5 minutes, then move to a rack.

# Notes:

01 - Can stay fresh up to 5 days in a sealed container.
02 - Chill the dough for 3 days or keep it frozen for up to 3 months.
03 - To freeze baked cookies, arrange them in a single flat layer first.

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