B. DYLAN HOLLIS' ALL-SPRINKLE COOKIES #1 22 MAY 2023
I came across B. Dylan Hollis while scrolling thru YouTube Shorts. He specializes in baking recipes from 1800s to 1980s. I was very interested in learning about (but NOT attempting) recipes from WWI & WWII, when rationing and shortages were prevalent in Great Britain. He is Bermudian, but of course, GB had colonized that island, so much of the culture is British. His videos are humorous, albeit manic; the recipe for ALL-SPRINKLE COOKIES can be seen HERE. BE FORWARNED; HE IS FUNNY, BUT AT TIMES RISQUE AND EVEN RUDE Purely by coincidence, the week previous, I'd purchased these sprinkles; with my amazon points, they were free. I thought I now had enough to last until the Howlidays . . .
. . . little did I know I'd find a recipe that would use up half of this container. Mixing station . . . Rolling-in-sprinkles table . . . The dough was too soft to easily roll into balls, so I dropped dollops of one-tablespoon-worth dough into the sprinkles, covered the dollops with sprinkles and THEN rolled them into balls . . . First batch into the oven . . . The barricade must've worked; neither dog came to pester me, so I didn't have to use it this time . . . And the end result: 56 cookies . . . . . . with Rico trying to steal one, or at least get a lick . . . After the cookies AND the sprinkles cooled (those things can burn), we tasted them. Very (VERY) sweet, no doubt due to the condensed milk. They are similar to the SPRITZ COOKIES we made for Christmas. Neal commented, "I could eat the whole batch!" Even tho the original recipe used vanilla extract, I think almond or lemon extract/flavoring would be good, too. I ordered some real chocolate jimmies, and plan to try those, maybe even with the almond extract/flavoring. It would be easy enough to split the dough into two before adding the flavoring and the jimmies.
THE RECIPE I USED

LEMON LOAF REDUX X 2 HERE