9
tablespoons multicolored nonpareil candy sprinkles, from 4-oz container
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Steps
1
Heat oven to 375°F.
2
In large bowl, stir cookie mix, softened butter, egg, flour and almond extract until soft dough forms. Divide dough in half. Refrigerate 1 half.
3
Using other half, shape into about 18 (1 1/4-inch) balls. Roll balls in 6 tablespoons of the nonpareils. Place on ungreased cookie sheet 2 inches apart. Bake 6 to 9 minutes. Cool 2 minutes; remove from cookie sheet to cooling rack.
4
Remove remaining dough from refrigerator; stir in remaining 3 tablespoons nonpareils. Shape into about 18 (1 1/4-inch) balls. Place on ungreased cookie sheet 2 inches apart. Bake 6 to 9 minutes. Cool 2 minutes; remove from cookie sheet to cooling rack.
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Use your favorite sprinkles to make these cookies extra special.
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