Smitten Kitchen’s Confetti Cookies are happiness cookies. That is all I have to say about that. Other than to add you should definitely go make them. But only if you’re going to buy fresh jimmies and not use some old jar you’ve had sitting around forever since you bought them to throw a spoonful on some ice cream sundae. FRESH JIMMIES or don’t even bother. If you taste them and they taste like nothing but stiff old wax? THROW THEM OUT and go buy new ones. If you can’t remember when or why you bought them? THROW THEM OUT and go buy new ones. Besides, this recipe uses a lot of them. You probably need more anyway. Buy the bigger jar.
Also, be prepared for sticky rainbow fingers.
I made a couple small adjustments to the recipe. I only had salted butter, so I used that, and decreased the amount of added salt. I added a little extra flour (about a quarter cup) because the dough was just too sticky–my kitchen was very warm–and the texture is still amazing.
I used the stand mixer method and I included the optional almond extract and my house smelled so damn good while they were baking!
Other happy things this week?
Catie Rhodes‘ book Forever Road: fun start to an urban fantasy story, and hey the first taste is free! She has a really strong narrative voice.
The Bridge podcast, which will hopefully be putting out a new episode sometime soon. And which I will be talking about sometime also soon for Speculative Chic.