Pudding Cookies Sprinkles (Print Version)

# Ingredients:

01 - 3/4 cup butter, softened.
02 - 1/4 cup solid shortening.
03 - 1 and 1/2 cups white sugar.
04 - 2 large eggs, at room temperature.
05 - 1 and 1/2 tablespoons vanilla extract.
06 - 2 and 1/2 cups all-purpose flour.
07 - 1 packet instant pudding mix.
08 - 1 tablespoon baking powder.
09 - 1/2 tablespoon salt.
10 - 1 cup colorful sprinkles.

# Instructions:

01 - Set the oven to 350°. Line baking sheets with paper.
02 - Cream butter, shortening, and sugar together until light and airy (about 4-5 minutes).
03 - Mix in eggs one by one, then stir in vanilla and pudding powder.
04 - In a separate bowl, whisk together the flour, salt, and baking powder. Blend this into the wet ingredients.
05 - Pour sprinkles into a small dish. Shape dough into balls using a spoon, then roll the balls in the sprinkles.
06 - Arrange dough balls on sheets, leaving a 2-inch gap between each.
07 - Bake for 12-15 minutes, or until the edges start to turn golden. Let cool on the sheet for 5 minutes, then move to a rack.

# Notes:

01 - Stays fresh for 5 days in a tightly sealed container.
02 - Dough can be stored in the fridge for up to 3 days or frozen for 3 months.
03 - Freeze baked cookies in a single layer before stacking.

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