2 1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 egg yolk
1 tsp. vanilla extract
3/4 tsp. almond extract
1 (3.5 oz.) box instant vanilla pudding mix
2/3 cup rainbow sprinkles
1/2 cup white chocolate chips
Preheat oven to 350º.
In a bowl whisk together flour, baking soda and salt, set aside. In a separate large bowl mix together butter and sugar. Mix in egg, egg yolk, vanilla and almond extract. Stir in vanilla pudding mix. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in sprinkles, reserving a handful. Stir in white chocolate chips.
Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper. Space cookies 2-inches apart. Gently press reserved sprinkles on top of each cookie. Bake for 9 to 10 minutes, until golden and a toothpick inserted comes out clean. Allow cookies to cool for several minutes and then transfer to a wire rack to cool completely.
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