Apology Confetti Drops Recipe

Apology Confetti Drops Recipe
Air Travel is hard enough, but if you happen to go through Los Angeles, Terminal 2 it’s so bad that a major airline hands out cookies from a local bakery to apologize to its passengers. These cookies are actually pretty good, although they aren’t so good that anyone will forget the nightmare of trying to get on a flight and the fact that there are wall-to-wall people waiting for flights with nowhere to sit and barely room to stand. If you’d rather skip traveling through LA, you can make similar cookies at home. They’ll fill your cookie jar, and be something you can enjoy without a crowd of angry travelers hanging around.
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This recipe for Apology Confetti Drops starts with Basic Sugar Cookie Mix, which is a timesaver and keeps for months on the shelf (it makes it possible to whip up a batch of sugar cookies in just minutes). Bulk foods at larger grocery stores generally offer inexpensive colored sprinkles, and these cookies are full of them, making them colorful as well as good. In fact, they resemble the trendy “celebration” or “birthday party” sweets that everybody seems to be making nowadays.

About 4 Dozen Cookies

4 cups Basic Sugar Cookie Mix
6 eggs
1 teaspoon vanilla
1 cup Sprinkles

  1. Preheat oven to 350°.
  2. Mix the sugar cookie mix, eggs, vanilla and sprinkles.
  3. Scoop tablespoonfuls onto parchment or silpat®-lined baking sheets.
  4. Bake about 10 minutes or until the edges just start to brown.
  5. Remove from the oven and let sit on the baking sheets 5 minutes before transferring to cooling racks.

Amount Per Serving
Calories 37 Calories from Fat 18
Percent Total Calories From: Fat 47% Protein 12% Carb. 41%

Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 29 mg
Sodium 29 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%










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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.