Type what you have

Ingredients

• ✓ sprinkles
• pretzel rod
• vanilla frosting
• colored sugar

Instructions

1. 1 Dip each pretzel rod into frosting, not quite halfway. Roll in sprinkles to coat. Abracadabra, you have a magic wand!

By Jennifer Jack

Ingredients

• ✓ sprinkles
• pink candy melt
• white candy melt
• candy melt
• strawberry

Instructions

1. 1 Line a baking sheet with parchment or wax paper.
2. 2 Microwave candy melts in separate bowls, 1 bowl at a time, stirring every 30 seconds, until melted.
3. 3 Dip strawberries into desired color of candy melts. Let excess candy drip off, then set on the prepared baking sheet. Drizzle with another color of candy melts. Top with sprinkles. Chill strawberries until set, at least 15 minutes and up to 2 days.

By thehungryscientist

Ingredients

• ✓ sprinkles
• margarine
• white sugar
• egg
• vanilla extract
• orange
• all-purpose flour
• baking powder
• baking soda
• confectioners' sugar
• lemon juice
• milk
• colored sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
4. 4 In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

By Katy

Ingredients

• ✓ sprinkles
• white sugar
• butter
• shortening
• almond extract
• all-purpose flour
• colored sugar
• guava paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
3. 3 Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
4. 4 Bake in the preheated oven until lightly golden, 16 to 20 minutes.

By kb

Ingredients

• ✓ sprinkles
• confectioners' sugar
• pumpkin
• mascarpone cheese
• ricotta cheese
• vanilla pudding mix
• pumpkin pie spice
• heavy cream
• cannoli shell
• confectioners' sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
4. 4 Fold into pumpkin mixture.
5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Ingredients

• ✓ sprinkles
• active dry yeast
• water
• shortening
• sugar
• salt
• egg
• milk
• all-purpose flour
• oil
• confectioners' sugar
• heavy cream
• colored sugar

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Beat shortening, sugar, and salt together in a bowl. Beat in eggs, one at a time, while continuing to beat. Add milk and yeast mixture alternating with flour until smooth.
3. 3 Place dough in a greased bowl and turn to coat. Cover with a light towel; let rise in a warm place until doubled in volume, 1 to 1 ½ hours.
4. 4 Punch down dough and roll out on a floured surface to ½-inch thick. Cut into rounds with a 2-inch round cookie cutter, cover, and allow to rise 30 minutes more.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Press an indentation into center of each kneecap using your thumb. Lower kneecaps carefully into the hot oil a few at a time. Fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain; cool to room temperature, about 30 minutes. Repeat with remaining kneecaps.
7. 7 Dust kneecaps with confectioners' sugar; fill indentations with whipped cream and sprinkle with colored sugar.

By Susan Pilz Leanna

Ingredients

• ✓ sprinkles
• shortening
• sugar
• egg
• vanilla
• all-purpose flour
• baking soda
• baking powder
• cream of tartar
• almondmilk
• decorator sugar
• powdered sugar
• vegetable shortening
• vanilla
• almondmilk
• food coloring

Instructions

1. 1 Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.
3. 3 Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
4. 4 If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
5. 5 Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
6. 6 In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.

By Almond Breeze