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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside. In large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until combined. Add flour mixture; mix just until combined (do not overmix). Place sprinkles/sanding sugar in shallow dishes. Roll dough into balls, usin 1 1/2 tablespoons for each. Roll in desired sprinkles, pressing lightly to coat. Insert wooden stick in center of each ball, place on baking sheet about 1 1/2 inches apart, with wooden sticks lying horizontally. Lighlty press down on each ball with the bottom of a glass to flatten slightly. Bake until edges are golden brown and crisp, about 20-25 minutes. Transfer to wire rack to cool completely.