INGREDIENTS:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 1/2 tsp Rodelle vanilla bean paste
2 cup all-purpose flour
1/4 tsp kosher salt
1 1/2 cup vanilla wafers (or vanilla almond bark), melted
1/4 cup sprinkles
DIRECTIONS:
In a a large mixing bowl, cream together the butter and powdered sugar. Add vanilla bean paste and mix until fully blended.
Add flour and kosher salt. If the mixture is still crumbly after blending, use hands to fully combine.
Place dough on a lightly floured counter. Roll into a 12inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
When ready to bake, slice dough into thin slices. Place on a parchment paper lined baking sheet and bake for 12-14 minutes in a 350 degree oven, until cookies begin to lightly brown on edges.
Once cooled, spread a small amount of melted vanilla bark onto each cookie and immediate add sprinkles.
Allow to set, about 15 minutes. Store in a covered container for up to 7 days. ENJOY.
Source Recipes : -Here-
