INGREDIENTS
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2 1/2 cups (353g) all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1 cup (226g) unsalted butter, softened
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1/2 cup (105g) granulated sugar
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1/2 cup (60g) powdered sugar
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1 large egg
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1 1/2 tsp vanilla extract
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1/4 tsp almond extract
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Plenty of rainbow nonpareil sprinkles
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Option 1:
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1 1/2 cups (170g) powdered sugar
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1/4 tsp vanilla extract
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4 Tbsp half and half or 6 Tbsp heavy cream, then more as needed
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Pink food coloring (I used Wilton Rose)
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Option 2:
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16 oz vanilla candy melts
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Oil based pink gel food coloring