RECIPE: Vanilla Blooms

Recipe reprinted with permission from Laura Anne Bird, author of “Marvelous Jackson,” and Annemarie Maitri at Bloom Bake Shop in Madison, Wis.

Ingredients

1½ cups unsalted butter (room temperature)
1¾ cups sugar
5 cups all-purpose flour
2¼ tsp baking powder
¾ tsp salt
1 large egg, plus 1 yolk
1 tbsp vanilla
¼ cup whole milk

For confectionary glaze

2 cups sifted powdered sugar
2-4 tbsp whole milk
1 tsp vanilla extract
Shimmery sprinkles

Directions

Gather and measure all your ingredients. Ensure butter is room temperature. Sift flour, baking powder, and salt into a bowl. Set aside.

Cream butter and sugar for about 3-5 minutes on medium speed until light and creamy. Add in eggs, one at a time, and mix until combined, careful not to overmix.

Mix vanilla and whole milk together in a separate bowl.

Alternate your dry ingredients with your milk and vanilla to the butter and sugar mixture, mixing and scraping down the sides and the bottom of the bowl in between additions.

Chill dough for 1 hour. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake at 350 degrees (conventional oven) for 12-15 minutes.

Cool before glazing.