Sprinkle Pudding Cookies (Print Version)

# Ingredients:

01 - 1 1/2 cups of sugar.
02 - 2 large room-temp eggs.
03 - 1/4 cup of shortening.
04 - 1 box of instant pudding powder.
05 - 2 1/2 cups of all-purpose flour.
06 - 3/4 cup of softened butter.
07 - 1 cup of colorful sprinkles.
08 - 1 spoonful of baking powder.
09 - 1 1/2 spoons of vanilla extract.
10 - 1/2 spoonful of salt.

# Instructions:

01 - Set the oven to 350°. Lay parchment paper on baking trays.
02 - Cream together the butter, shortening, and sugar for 4-5 minutes until light and fluffy.
03 - Mix in eggs one by one, then pour in vanilla and the pudding mix.
04 - Whisk the flour, baking powder, and salt in a bowl. Slowly combine with the wet ingredients.
05 - Scoop dough into balls, roll in sprinkles from a shallow dish, and coat completely.
06 - Place the dough balls on the trays, leaving 2 inches of space between each one.
07 - Bake cookies 12-15 minutes, watching for golden edges. Let them cool 5 minutes on the tray before transferring to a rack.

# Notes:

01 - Stays fresh up to 5 days in an airtight container.
02 - Chill dough up to 3 days or freeze for 3 months.
03 - Freeze baked cookies in a single layer first, then store.

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