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Bakery Style Sugar Rocks


Cookie Dough:
1 cup unsalted butter
1 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/2 teaspoon Clabber Girl Baking Powder
1 1/2 cups all-purpose flour
1 cup Clabber Girl Cornstarch
1/4 teaspoon salt
1 egg yolk, if required (if dough does not hold together)
Finishing Touches:
Colored Sprinkles or Chocolate Jimmies
Egg Wash


In a food processor, cream the butter and confectioners' sugar until well blended. Fold in remaining ingredients, first pulsing, and then blending until dough holds together. If it doesn't come together then add the egg yolk. Press the dough into a flattened disk, wrap and chill for 20 minutes.

Preheat oven to 350 F. Stack two baking sheets together and line top one with parchment paper.

Form the dough into large balls and press slightly on baking sheet or use a small pizza rolling pin. (If using the cherries, smear a touch of beaten egg in the center of the cookie, and press a candied cherry half on it. Or brush tops lightly with egg wash and sprinkle on sugar or sprinkles or chocolate jimmies).

Bake 17-20 minutes or until cookies just barely start to brown around the edges.
To finish cookies, leave plain or dust with fine granular sugar or confectioners' sugar.

Makes 1-2 dozen depending on size.


You know those bland but addictive, melt-in-your-mouth bakery store swirl cookies with a cherry plopped in the center? These are those but even better, made with far more wholesome, albeit still kosher, ingredients and real vanilla. These are awesome, made small or medium but absolutely spectacular, when you make them huge. Dust these with fine granular sugar or plop a candied cherry half in the center before baking (use a little egg wash as the 'glue). For kids, I make these with colored sprinkles or chocolate jimmies on top. They're not really 'rocks, they're cookies but they do in fact, rock.