My daughter referred to these as sprinkle cookies and would insist on a trip to Belgian Bakery to get sprinkle cookies regularly for 8 years and then the worst thing imaginable happened, the bakery closed down, so after begging Paul for the recipe he told me it was just a classic Land O lakes recipe and finally I have unveiled it! Ha I love the old stand in recipes that are so much a part of our memories.

Sprinkle Cookies

3/4 cup sugar

1/2 cup butter, softened

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Decorator sprinkles of course

Directions

Heat oven to 400°F. Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add all remaining ingredients. Beat, scraping bowl often, until well mixed.

Shape dough into 1-inch balls; roll in decorator sprinkles or sugar as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned.

Store in container with tight-fitting lid up to 3 days or freeze up to 2 months.


Variations:
Cinnamon ‘n Sugar: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.

Chocolate Toffee: Omit decorator sprinkles and/or sugars. Prepare dough as directed above; stir in 1/2 cup milk chocolate toffee bits. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.

Candy: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Top with candy-coated milk chocolate pieces. Bake as directed.

Glazed: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake as directed. Place 1/2 cup chocolate chips into small resealable plastic food bag. Microwave on HIGH (100% power) 30 seconds; knead bag. Continue microwaving at 15 second intervals, kneading bag until chocolate is smooth. Cut tiny corner from bag; drizzle cookies with chocolate.