Scale

6 tbsp unsalted butter, room temperature

1/2 cup granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

1 tsp almond extract

2 tbsp whole milk

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

3 cups powdered sugar (icing)

2-4 tbsp whole milk (icing)

2 tbsp light corn syrup (icing)

1 tsp almond extract (icing)

Gel food coloring (purple, pink, blue, yellow)

Rainbow sprinkles

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1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large bowl, beat butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each. Mix in vanilla and almond extracts.

4. Sift flour, baking powder, and salt together.

5. Alternately add milk and flour mixture to the butter mixture, starting and ending with flour. Mix until just combined.

6. Scoop 1.5 tbsp of dough, roll into a 6-inch log, and shape into a knot or donut.

7. Bake for 9 minutes until bottoms are barely golden.

8. Whisk icing ingredients until smooth. Divide and color with gel.

9. Dip cooled cookies into glaze, add sprinkles, and let set.

Do not overwork the dough to keep them tender.

Use a light hand with flour when shaping.

Store in an airtight container for up to 5 days.